1 First cook the red peppers. In a heavy saucepan, heat one tablespoon of olive oil and add the sliced onion and red peppers. Toss over a medium heat for a few minutes then add the sugar, honey, ...

Even out of the water they have a commanding presence. Their skin is shiny silver and midnight blue, and their eyes are hard as garnets. These are wild fish fresh from the ocean, and it shows; even ...

Even out of the water they have a commanding presence. Their skin is shiny silver and midnight blue, and their eyes are hard as garnets. These are wild fish fresh from the ocean, and it shows; even ...

To make the Blan Tjang blend the apricot jam, chilies, garlic and vinegar together and set to one side. On a pre-heated pan, sear the mackerel fillets on each side and cook for a minute turning over ...

A traditional Irish recipe taken from My Wild Atlantic Kitchen: Recipes and Recollections, by Maura O’Connell Foley. The fillets have a naturally oily flesh, and the crunchy oat crust adds a pleasant ...

Before adding the orange sections, you can strain the coriander seeds from the sauce; or leave them in for a spicier bite.Plus: More Seafood Recipes and Tips Peel the orange with a sharp knife, ...

MOBILE, Alabama -- Of all the vast array of seafood found in Alabama waters, one stands out for both its abundance and mystery. The Spanish mackerel is one of the most misunderstood and maligned fish ...

4 mackerel, filleted -- one per person (eight fillets) Mustard and dill cream ½ onion, finely diced ½ cup white wine ½ cup cream 2 tbsps wholegrain mustard 1 bunch dill, chopped Red pepper escabèche 4 ...

4 fresh mackerel fillets about 175g (6oz) each 4 handfuls watercress sprigs extra dill To make the salad, cut the skin and pith off the oranges and divide into segments discarding the membranes. Set ...

“A mutual invention that my friend Martyn Odell (@lagomchef online) and I came up with one summer when we were booked to cook at the Big Feastival on Alex James’ farm in the Cotswolds,” explains ...