Curried mackerel

 

          Mackerel combines well with the strong flavor of curry, and apple adds a gentle note of sweetness. Serve with rice pilaf or, for a special occasion, saffron rice.

Makes 6 servings

• 2 pounds mackerel fillets
• 1¼ teaspoon curry powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• All-purpose flour for dredging fish
• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• 1 sweet red pepper, cored, seeded and diced
• 1 stalk celery, sliced
• 3 cloves garlic, finely chopped
• 1 Granny Smith apple, pared, cored and diced small
• 1 tablespoon all-purpose flour
• 1½ cups fish stock or chicken broth
• ½ cup plain yogurt or sour cream
• Fresh lemon juice to taste
• 3 tablespoons vegetable oil
• 2 tablespoons finely chopped fresh cilantro or parsley

1. Season fish with ¼ teaspoon curry powder and salt and pepper ; dredge fillets in flour, shaking off the excess.
2. Heat the butter in large, deep skillet over medium-low heat.
3. Add onion, red pepper, celery and garlic ; cook, covered, stirring occasionally, for 5 minutes.
4. Add apple ; cook, covered, for 3 minutes.
5. Stir in remaining curry powder and 1 tablespoon flour ; cook, stirring, 1 minute.
6. Add stock, salt and pepper, bring boiling ; lower heat, simmer, stirring, for 10 minutes.
7. Meanwhile, heat oil in second large skillet over medium-high heat ; add fish fillets, skin-side up, cook 2 minutes, turn fish over and cook 1 minute.
8. Stir yogurt and lemon juice to taste into curry mixture in skillet.
9. Transfer fish with slotted spatula to curry mixture ; simmer, but do not boil, partially covered, 5 minutes until fish flakes easily when tested with fork.
10. Sprinkle fish with cilantro and serve.

BON APPÉTIT