Mackerel is usually cooked in the oven, snack rolls are made, and in the warmer months it is baked on a grill on the grill. Today I propose to cook mackerel in tomato. Step-by-step recipe with a photo. Video recipe.
Fish with such a beautiful name as mackerel has excellent taste, minimal bones and optimal fat content. It is inexpensive and tasty, juicy and not dry, therefore it is deservedly popular with many housewives. It is cooked hot and cold smoked, salted, baked, boiled, fried … Today I propose to cook this fish according to my recipe - mackerel in tomato. Simple, fast, healthy and delicious. The fish is tender, soft and aromatic. Homemade mackerel in tomato is much better than store-bought mackerel! It resembles canned food in tomato sauce only without preservatives and harmful additives. The dish is dietary, so you can eat it without fear for your figure. Fish in a tomato goes well with many side dishes: rice, spaghetti or boiled vegetables.
You can buy frozen or chilled fish for the recipe. The main thing is that it is of good quality: the eyes are not cloudy, the smell is pleasant, the skin is not damaged. Any damage or unpleasant odor indicates poor carcass quality. Therefore, you should refrain from buying. This also applies to frozen and chilled fish.
See also how to bake mackerel in the oven to keep it juicy.
- Caloric content per 100 g - 135 kcal.
- Servings - 3
- Cooking time - 1 hour 30 minutes
Ingredients:
- Mackerel - 2 pcs.
- Fish seasoning - 1 tsp
- Salt - 1 tsp or to taste
- Mustard - 1 tsp
- Vegetable oil - for frying
- Ground black pepper - a pinch
- Tomato juice - 180 ml
Step-by-step cooking of mackerel in tomato, recipe with photo:
1. Defrost the mackerel if the carcass is frozen. Do this on the bottom shelf of the refrigerator without using a microwave or hot water. Then cut off the head and tail. Open up the belly and remove the entrails. Rinse the carcass well under running cold water. Wash the inside well and peel off the black film.
2. Dry the fish with a paper towel and cut into medium-sized pieces, about 3-4 cm thick.
3. Heat vegetable oil in a skillet and add mackerel. I draw your attention to the fact that the oil must be very well heated, otherwise the fish will stick to the bottom of the dish.
4. Fry the fish over a little over medium heat until golden brown, about 3-5 minutes, and turn over to the other side.
5. Salt the fish to taste.
6. Then season with black pepper.
7. Add mustard and fish seasoning to tomato juice. Stir the sauce well.
8. Pour the tomato over the fried mackerel.
9. Bring the juice to a boil and reduce the temperature to the lowest setting.
10. Close the pan with a lid and simmer mackerel in tomato for 1 hour until soft and tender. It can be consumed both hot and chilled.
See also a video recipe on how to cook mackerel in tomato sauce.
