Stimpirata mackerel

Lia Restuccia

close-up of Lia Restuccia

I love everything about summer: the heat on the skin, light clothes, the explosion of colors, the sea, the open spaces, the long evenings, the wonderful sunsets over the sea and the luminous trail that the moon leaves you (almost show the way), and last but not least… food!
If the seasons were a metaphor for life, surely summer would be youth!
So bursting, cheerful, lively, intense, colorful, brilliant, tough, hot, exciting, vibrant, transgressive, rebellious, short ... Summer gives me energy, makes me wake up from the lethargy of winter.
It is my season, and at the same time it does not make me want to commit myself to anything because I want to fully savor it ... Moving, traveling, closing the house ... I love being in the open spaces, with the view of my beloved sea ... the city suffocates me, I oppresses.
My cuisine changes with me, without rules, without constraints. And the great thing is that the variety of food you can cook in the summer is endless! All good, beautiful, colorful!
In this case, in this recipe, even the fish is colored, the gray / blue of the mackerel, blends, confuses, mixes with the colors and flavor of the tomato, olives, onion, celery, capers and mint.
The bittersweet balsamic vinegar and honey, in a masterly way, binds everything together.
A dish that is a succession of flavors, and pleasure ... for the eyes and the palate.
One of the many fish recipes that I love, and that tastes so much of summer.

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Time of realization: 40 minutes
Degree of difficulty (1 to 5): 2 

Ingredients for people 2
600/700 g of fresh mackerel fillets
1 large onion
1spoon of Alicudi capers
8 mint leaves
30 g of white vinegar (to taste, balsamic)
1 small spoonful of honey
1 of celery
10 seasoned green olives (to taste, even some black ones)
8/10 Pachino cherry tomatoes
Salt to taste
8/10 tablespoons of oil
a pinch of oregano

Stimpirata mackerel with tomatoes, olives and onions

Procedure:
In a large pan pour 8/10 tablespoons of oil. Flour the mackerel fillets cut into chunks and brown them on both sides. Drain them and keep them warm aside.
In the same cooking sauce, sauté the sliced ​​onion and celery, add salt and add the olives, capers and cherry tomatoes.
Allow to flavor until a sauce is created in the bottom, add the mackerel fillets, and after a few minutes sprinkle with the mixture of vinegar and honey.
Mix and finish with a pinch of oregano and mint leaves.
It can also be prepared well in advance, it will be even tastier.

Stimpirata mackerel last edit: 2018-05-21T09:00:56+02:00 da Marco Spetti
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