Mackerel Gravlax with Roasted Red Pepper Puree

Photo: Randy Mayor; Styling: Mindi Shapiro Levine
Serve this unique gravlax with seedy whole-grain crackers.

Yield:

8 servings (serving size: about 2 ounces fish and 1 1/2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 95
Fat 1.7 g
Satfat 0.3 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 16.3 g
Carbohydrate 3.1 g
Fiber 0.9 g
Cholesterol 41 mg
Iron 1.6 mg
Sodium 385 mg
Calcium 28 mg

Ingredients

2 (10-ounce) mackerel fillets
3 tablespoons fine sea salt
3 tablespoons sugar
1 bunch cilantro sprigs
1/2 cup thinly sliced shallots
2 medium red bell peppers
2 tablespoons cilantro leaves
1 teaspoon balsamic vinegar

Preparation

1. Run fingers along the flesh side of fillets; remove any pin bones with a pair of kitchen tweezers. Turn fillets over; score skin by making 4 (1-inch) crosswise cuts in each fillet with a sharp knife.

2. Combine salt and sugar in a small bowl. Sprinkle 1 tablespoon salt mixture over skin side of each fillet; let stand 10 minutes.

3. Arrange half of cilantro sprigs in a 13 x 9-inch glass or ceramic baking dish. Arrange fillets in a single layer, skin side down, on top of cilantro. Spread remaining salt mixture over flesh side of fillets; top evenly with shallots and remaining cilantro sprigs. Cover loosely with plastic wrap. Place a cast-iron skillet or other heavy object on top of fillets to weigh them down; refrigerate 24 hours.

4. Remove skillet; set aside. Uncover fillets; drain any accumulated liquid. Carefully turn fillets over; cover loosely with plastic wrap. Place skillet or heavy object on top of fillets; refrigerate 24 hours.

5. Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel. Combine bell peppers, 2 tablespoons cilantro leaves, and vinegar in a food processor; process until smooth.

6. Remove skillet from fillets; discard plastic wrap. Scrape off and discard cilantro and salt mixture; discard liquid. Using a sharp knife, remove skin from fillets. Cut fillets into 1/16-inch slices. Serve with bell pepper puree.

Note:

Susan Herrmann Loomis,

November 2010