Let’s face it, canned mackerel is the unsung hero of quick, nutritious meals waiting to be transformed into something extraordinary. Whether you’re whipping up a last-minute dinner or craving something both hearty and healthy, these 20 delicious recipes will show you just how versatile and flavorful canned mackerel can be. Dive in and discover your next favorite dish that’s sure to impress!
Spicy Mackerel Tacos with Avocado Salsa
Mackerel, with its rich, oily texture, meets its match in the vibrant heat of chili and the creamy coolness of avocado salsa, creating a taco that’s as bold in flavor as it is in presentation. This dish is a testament to the beauty of balancing contrasts, offering a symphony of tastes and textures that dance on the palate.
Ingredients
For the Spicy Mackerel
- 2 mackerel fillets, skin-on
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Salt, to season
For the Avocado Salsa
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- Salt, to season
For Serving
- 4 small corn tortillas
- Lime wedges, for garnish
Instructions
- Preheat your skillet over medium-high heat and add olive oil to coat the bottom.
- Season the mackerel fillets with chili powder, smoked paprika, cayenne pepper, and salt on both sides.
- Place the fillets skin-side down in the skillet and cook for 4 minutes, until the skin is crispy and golden. Flip carefully and cook for another 3 minutes. Tip: Resist moving the fillets too soon to ensure a perfect sear.
- Remove the fillets from the skillet and let them rest on a plate. Flake into large chunks with a fork.
- In a bowl, combine diced avocado, red onion, jalapeño, cilantro, lime juice, and salt to make the salsa. Tip: Add the lime juice immediately to the avocado to prevent browning.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Assemble the tacos by placing a generous amount of flaked mackerel on each tortilla, topped with avocado salsa. Tip: Serve immediately to enjoy the contrast of warm fish and cool salsa.
- Garnish with lime wedges and additional cilantro if desired.
Rich in omega-3s and bursting with flavor, these tacos offer a delightful crunch from the crispy mackerel skin against the creamy avocado salsa. For an extra kick, drizzle with hot sauce or serve with a side of pickled red onions to cut through the richness.
Mackerel and Potato Patties with Herbs
On a breezy summer evening, nothing satisfies quite like the delicate balance of flavors in mackerel and potato patties, a dish that marries the richness of the sea with the earthy comfort of potatoes, all brought together with a bouquet of fresh herbs.
Ingredients
- For the patties:
- 1 lb mackerel fillets, skin removed
- 2 cups mashed potatoes, cooled
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1 large egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup breadcrumbs
- 2 tbsp olive oil
Instructions
- Preheat a non-stick skillet over medium heat and add 1 tbsp olive oil.
- Flake the mackerel fillets into a large bowl, ensuring no bones remain.
- Add the mashed potatoes, parsley, dill, beaten egg, salt, and pepper to the bowl with the mackerel. Mix gently until just combined.
- Form the mixture into 8 equal-sized patties, each about 1/2 inch thick.
- Dredge each patty in breadcrumbs, pressing lightly to adhere.
- Heat the remaining olive oil in the skillet. Cook the patties for 4-5 minutes on each side, or until golden brown and crispy.
- Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
Yield patties that are crispy on the outside yet tender and flaky within, with the herbs lending a bright, aromatic note. Serve atop a bed of mixed greens with a dollop of tartar sauce for a delightful contrast.
Creamy Mackerel Pasta with Garlic and Lemon
This elegant dish combines the rich, oily texture of mackerel with the bright flavors of garlic and lemon, creating a pasta that’s both luxurious and refreshing. Perfect for a summer evening, it’s a testament to how simple ingredients can come together to form something truly special.
Ingredients
- For the pasta:
- 8 oz spaghetti
- 1 tbsp salt
- For the sauce:
- 2 mackerel fillets, skin removed and flaked
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the spaghetti, cooking according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
- Add the flaked mackerel to the skillet, gently stirring to combine with the garlic. Cook for 2 minutes to warm through.
- Pour in the heavy cream, stirring to combine. Allow the mixture to simmer gently for 3 minutes, until slightly thickened.
- Stir in the grated Parmesan cheese, lemon zest, lemon juice, and black pepper, mixing until the cheese is melted and the sauce is smooth.
- Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
- Remove from heat and let sit for 1 minute to allow the flavors to meld.
Offering a delightful contrast between the creamy sauce and the tender flakes of mackerel, this pasta is best served immediately, garnished with additional lemon zest or a sprinkle of fresh herbs for an extra touch of elegance.
Mackerel Salad with Cucumber and Dill
Venturing into the realm of seafood salads, this mackerel salad with cucumber and dill offers a refreshing yet sophisticated flavor profile, perfect for summer dining. Its combination of rich, oily fish with crisp vegetables and aromatic herbs creates a dish that’s both light and satisfying.
Ingredients
- For the salad:
- 2 cups cooked mackerel, flaked
- 1 large cucumber, thinly sliced
- 1/4 cup fresh dill, chopped
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the flaked mackerel, thinly sliced cucumber, and chopped dill.
- In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified. Season with salt and pepper to taste.
- Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are evenly coated.
- Let the salad sit for 10 minutes before serving to allow the flavors to meld together.
Finished with a delicate balance of textures and flavors, this salad shines with the freshness of cucumber and the herbal note of dill against the backdrop of rich mackerel. Serve it atop a slice of toasted sourdough or alongside a crisp white wine for an elevated meal.
Grilled Mackerel Sandwich with Pickled Onions
Zesty and vibrant, this Grilled Mackerel Sandwich with Pickled Onions is a symphony of flavors that dances between the smoky richness of the fish and the sharp, tangy crunch of the onions. Perfect for a summer afternoon, it’s a dish that promises to elevate your sandwich game to gourmet heights.
Ingredients
- For the pickled onions:
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tbsp sugar
- 1 tsp salt
- For the grilled mackerel:
- 2 mackerel fillets
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For assembling:
- 4 slices of sourdough bread
- 2 tbsp mayonnaise
- 1/2 cup arugula
Instructions
- In a small bowl, combine the sliced red onion, apple cider vinegar, sugar, and salt for the pickled onions. Let sit for at least 30 minutes, stirring occasionally to ensure even pickling.
- Preheat your grill to medium-high heat (about 375°F). Brush the mackerel fillets with olive oil and season with salt and black pepper.
- Grill the mackerel fillets for 3-4 minutes on each side, or until the skin is crispy and the flesh flakes easily with a fork. Tip: Avoid moving the fillets too much to prevent sticking.
- While the mackerel is grilling, toast the sourdough bread slices until golden brown.
- To assemble the sandwiches, spread mayonnaise on one side of each toasted bread slice. Layer arugula, grilled mackerel, and pickled onions on two of the slices, then top with the remaining slices.
- Cut the sandwiches in half and serve immediately. Tip: For an extra crunch, add a few extra pickled onions on the side.
With its contrasting textures and bold flavors, this sandwich is a testament to the beauty of simple ingredients done right. Serve it with a crisp white wine or a light beer to complement the richness of the mackerel.
Mackerel Fried Rice with Vegetables
Unveiling a dish that marries the robust flavors of the sea with the comforting warmth of fried rice, this Mackerel Fried Rice with Vegetables is a testament to the beauty of simple ingredients transformed into something extraordinary. Perfect for a weeknight dinner or a leisurely weekend brunch, it promises a delightful interplay of textures and tastes.
Ingredients
- For the rice: 2 cups cooked jasmine rice (cooled), 2 tbsp vegetable oil
- For the mackerel: 1 cup mackerel fillets (skinless, boneless, chopped), 1 tbsp soy sauce, 1 tsp sesame oil
- For the vegetables: 1/2 cup carrots (diced), 1/2 cup green beans (trimmed and sliced), 1/4 cup onions (finely chopped), 2 cloves garlic (minced)
- For seasoning: 1 tbsp oyster sauce, 1 tsp fish sauce, 1/2 tsp white pepper
Instructions
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat (350°F). Add the mackerel pieces and cook for 2 minutes until lightly browned. Tip: Ensure the skillet is hot enough to sear the mackerel, locking in its flavors.
- Add soy sauce and sesame oil to the mackerel, stir well, and cook for another minute. Remove from the skillet and set aside.
- In the same skillet, heat the remaining 1 tbsp vegetable oil. Add onions and garlic, sautéing for 1 minute until fragrant. Tip: Sautéing at this stage builds a flavor base for the dish.
- Add carrots and green beans to the skillet, cooking for 3 minutes until slightly tender but still crisp.
- Stir in the cooked jasmine rice, breaking any clumps. Add oyster sauce, fish sauce, and white pepper, mixing thoroughly to combine.
- Return the cooked mackerel to the skillet, gently folding it into the rice and vegetables. Cook for an additional 2 minutes to allow the flavors to meld. Tip: Avoid over-stirring to keep the mackerel pieces intact.
A harmonious blend of flaky mackerel, crisp vegetables, and fragrant rice, this dish offers a satisfying bite with every forkful. Serve it garnished with sliced green onions and a wedge of lime for an extra zing, making it a vibrant centerpiece at any dining table.
Mackerel and Tomato Stew with Basil
Fragrant and hearty, this mackerel and tomato stew with basil is a celebration of simple ingredients coming together to create a dish that’s both comforting and sophisticated. The rich, oily fish pairs beautifully with the acidity of tomatoes and the freshness of basil, making it a perfect meal for any season.
Ingredients
- For the stew:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup fish stock
- 1 lb mackerel fillets, skin removed and cut into chunks
- 1/4 cup fresh basil leaves, torn
- Salt, to taste
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes and fish stock, bringing the mixture to a gentle simmer. Let it cook uncovered for 10 minutes to allow the flavors to meld.
- Gently add the mackerel chunks to the pot, ensuring they are submerged in the liquid. Simmer for 5 minutes, or until the fish is just cooked through.
- Remove the pot from heat and stir in the torn basil leaves. Season with salt as needed.
- Let the stew sit for 5 minutes before serving to allow the flavors to deepen.
Keenly balanced, this stew offers a delightful contrast between the tender mackerel and the vibrant tomato base, with the basil adding a bright finish. Serve it with crusty bread to soak up the flavorful broth or over a bed of polenta for a heartier meal.
Mackerel Stuffed Bell Peppers
Elevate your dinner table with a dish that marries the robust flavors of the sea with the sweet, vibrant hues of garden-fresh bell peppers. Mackerel Stuffed Bell Peppers are a testament to the beauty of simple ingredients transformed into a meal that’s both nutritious and indulgent.
Ingredients
- For the stuffing:
- 2 cups cooked mackerel, flaked
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- For the peppers:
- 4 large bell peppers, tops cut off and seeds removed
- 1 tbsp olive oil
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a mixing bowl, combine the flaked mackerel, breadcrumbs, Parmesan cheese, 1 tbsp olive oil, garlic powder, 1/4 tsp salt, and black pepper. Mix until all ingredients are evenly distributed.
- Brush the outside of the bell peppers with 1 tbsp olive oil and sprinkle with 1/4 tsp salt to enhance their natural sweetness.
- Stuff each bell pepper with the mackerel mixture, packing it gently to fill the cavity without overstuffing.
- Place the stuffed peppers in a baking dish and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the stuffing is golden brown on top.
- Let the peppers rest for 5 minutes after baking to allow the flavors to meld together beautifully.
Vibrant and flavorful, these Mackerel Stuffed Bell Peppers offer a delightful contrast between the tender, slightly charred peppers and the savory, umami-rich filling. Serve them atop a bed of quinoa or with a side of crisp green salad for a meal that’s as visually appealing as it is delicious.
Mackerel and Egg Breakfast Scramble
On a brisk morning, nothing quite compares to the rich, savory harmony of a Mackerel and Egg Breakfast Scramble, a dish that marries the ocean’s bounty with the comfort of farm-fresh eggs. This elegant scramble is a testament to simplicity and sophistication, offering a delightful start to any day.
Ingredients
- For the scramble:
- 2 tbsp olive oil
- 1/2 cup diced onions
- 1 cup flaked smoked mackerel
- 4 large eggs
- 1/4 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- For garnish:
- 2 tbsp chopped fresh dill
- 1 tbsp lemon zest
Instructions
- Heat olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
- Add diced onions to the skillet, sautéing for 3-4 minutes until translucent, stirring occasionally to prevent burning.
- Gently fold in the flaked smoked mackerel, heating for 2 minutes to warm through and infuse the oil with its flavor.
- In a bowl, whisk together eggs, heavy cream, salt, and black pepper until fully combined.
- Pour the egg mixture over the mackerel and onions in the skillet, reducing the heat to low (250°F).
- Using a spatula, slowly stir the mixture, allowing the eggs to form soft curds. This should take about 4-5 minutes for a creamy texture.
- Remove from heat when the eggs are just set but still moist, as they will continue to cook slightly from residual heat.
- Sprinkle with chopped fresh dill and lemon zest before serving to add brightness and depth.
Kaleidoscopic in flavor, this scramble boasts a creamy texture with bursts of smoky mackerel, punctuated by the freshness of dill and lemon. Serve atop toasted sourdough or alongside a crisp green salad for a meal that’s as visually appealing as it is delicious.
Mackerel and Sweet Potato Hash
Amidst the bustling rhythm of modern life, there’s something profoundly comforting about a dish that balances robust flavors with nourishing simplicity. Mackerel and Sweet Potato Hash is a testament to this, offering a harmonious blend of rich, oily fish and earthy sweet potatoes, elevated with a hint of spice and freshness.
Ingredients
- For the hash:
- 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the mackerel:
- 2 mackerel fillets, skin-on
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- For garnish:
- 2 tbsp fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the sweet potatoes.
- In a large bowl, toss the diced sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet. Roast for 25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
- While the sweet potatoes are roasting, heat 1 tbsp olive oil in a skillet over medium-high heat. Season the mackerel fillets with smoked paprika.
- Place the mackerel fillets skin-side down in the skillet. Cook for 3-4 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the fish is just cooked through.
- Flake the cooked mackerel into large pieces, removing any bones.
- Combine the roasted sweet potatoes and flaked mackerel in a large bowl. Gently toss to mix.
- Garnish the hash with chopped fresh parsley and serve with lemon wedges on the side for a bright, acidic contrast.
Yielded by the roasting, the sweet potatoes achieve a delightful contrast of crispy edges and soft centers, while the mackerel adds a luxurious, flaky texture. Serve this hash topped with a poached egg for an extra layer of richness, or alongside a crisp green salad to lighten the dish.
Mackerel and Spinach Quiche
Yearning for a dish that marries the richness of the sea with the earthiness of greens? This mackerel and spinach quiche is a harmonious blend of flaky crust, creamy custard, and vibrant fillings, perfect for brunch or a light supper.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 3-4 tbsp ice water
- For the filling:
- 1 cup fresh spinach, tightly packed
- 1/2 cup mackerel fillets, cooked and flaked
- 3 large eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour and salt for the crust. Add the diced butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
- Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
- While the crust bakes, wilt the spinach in a pan over medium heat for 2-3 minutes. Squeeze out any excess water and chop finely.
- In a bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg. Stir in the spinach and flaked mackerel.
- Pour the filling into the pre-baked crust and smooth the top. Tip: For an even bake, rotate the quiche halfway through cooking.
- Bake for 25-30 minutes, or until the custard is set and the top is lightly golden.
- Let the quiche cool for 10 minutes before slicing. Tip: Allowing it to rest ensures clean slices.
Just out of the oven, this quiche boasts a buttery crust that shatters at the touch, giving way to a silky, herb-infused custard punctuated by the bold flavor of mackerel. Serve with a crisp green salad for a meal that’s as visually appealing as it is delicious.
Mackerel and Corn Chowder
This sumptuous Mackerel and Corn Chowder marries the rich, oily depth of mackerel with the sweet crunch of corn, creating a dish that’s as nourishing as it is flavorful. The velvety broth, infused with aromatic vegetables and herbs, offers a comforting embrace with every spoonful.
Ingredients
- For the base:
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups chicken stock
- For the chowder:
- 2 cups fresh corn kernels
- 1 lb mackerel fillets, skin removed and cut into chunks
- 1 cup heavy cream
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper to taste
Instructions
- In a large pot over medium heat, melt the butter until foamy. Add the onion and garlic, sautéing until translucent, about 5 minutes.
- Stir in the potatoes and chicken stock, bringing the mixture to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.
- Add the corn kernels and simmer for an additional 5 minutes, allowing the corn to soften slightly.
- Gently fold in the mackerel chunks, ensuring they are submerged in the liquid. Cook for 5 minutes, or until the fish is just cooked through.
- Pour in the heavy cream and sprinkle the thyme leaves, stirring gently to combine. Season with salt and pepper, then remove from heat.
- Let the chowder sit for 5 minutes before serving to allow the flavors to meld beautifully.
Rich in texture and brimming with the freshness of the sea and the earth, this chowder is a testament to simplicity and flavor. Serve it with a crusty baguette to soak up every last drop of the creamy broth, or garnish with a sprinkle of fresh herbs for a touch of color and brightness.
Mackerel and Avocado Toast
Lusciously rich and effortlessly sophisticated, this mackerel and avocado toast combines the bold flavors of the sea with the creamy texture of ripe avocado, creating a harmonious blend that’s both nourishing and indulgent. Perfect for a leisurely brunch or a quick, elegant snack, it’s a dish that promises to delight the senses with every bite.
Ingredients
- For the toast:
- 2 slices of sourdough bread
- 1 tablespoon olive oil
- For the topping:
- 1 ripe avocado, peeled and pitted
- 1 teaspoon lemon juice
- Salt, to taste
- 4 ounces smoked mackerel, flaked
- 1 tablespoon capers, drained
- Fresh dill, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Place the sourdough slices on a baking sheet and lightly brush each side with olive oil. Toast in the oven for 5-7 minutes, or until golden and crisp.
- While the bread toasts, mash the avocado in a bowl with the lemon juice and a pinch of salt until smooth but still slightly chunky for texture.
- Once the bread is toasted, spread the mashed avocado evenly over each slice.
- Top the avocado with flaked smoked mackerel, distributing it evenly across the toast.
- Scatter capers over the mackerel for a burst of briny flavor.
- Garnish with fresh dill sprigs for a touch of color and a hint of freshness.
The contrast between the creamy avocado and the smoky mackerel is sublime, while the capers add a delightful pop of saltiness. Serve this toast with a side of mixed greens or a poached egg on top for an even more luxurious meal.
Mackerel and Lentil Curry
This summer, elevate your weeknight dinner with a dish that marries the rich, oily texture of mackerel with the earthy depth of lentils in a curry that’s as nutritious as it is flavorful.
Ingredients
- For the curry base:
- 1 cup dried green lentils
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- For the mackerel:
- 4 mackerel fillets, skin on
- 1 tbsp olive oil
- Salt, to season
Instructions
- Rinse the lentils under cold water until the water runs clear, then set aside to drain.
- Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until soft and translucent, about 5 minutes.
- Stir in the turmeric, cumin, and coriander, cooking for another minute until fragrant.
- Add the drained lentils, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
- While the lentils cook, heat 1 tbsp olive oil in a separate pan over medium-high heat. Season the mackerel fillets with salt and cook skin-side down for 3-4 minutes until crispy. Flip and cook for another 2 minutes.
- Once the lentils are cooked, gently place the mackerel fillets on top of the curry, cover, and let sit for 5 minutes to allow the flavors to meld.
Zesty and hearty, this mackerel and lentil curry offers a delightful contrast between the creamy lentils and the crisp, flavorful mackerel. Serve it over a bed of steamed basmati rice or with a side of warm naan for a complete meal that’s sure to impress.
Mackerel and Chickpea Salad
Yield to the allure of the ocean with this Mackerel and Chickpea Salad, a dish that marries the robust flavors of the sea with the earthy simplicity of legumes. Perfect for a light yet satisfying meal, it’s a testament to how simple ingredients can create a symphony of flavors.
Ingredients
- For the salad:
- 2 cups cooked chickpeas, drained and rinsed
- 1 can (4.5 oz) mackerel in olive oil, drained
- 1/2 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- For the dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the chickpeas, mackerel, red onion, and parsley. Gently toss to mix.
- In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified. Season with salt and pepper.
- Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
- Check the seasoning and adjust with more salt, pepper, or lemon juice if needed. Tip: For an extra burst of freshness, add a handful of arugula just before serving.
- Serve the salad chilled or at room temperature. Tip: For a more substantial meal, serve atop a slice of toasted whole-grain bread.
Hearty yet refined, this salad offers a delightful contrast between the creamy chickpeas and the flaky mackerel, with a dressing that brightens every bite. Consider garnishing with lemon wedges and a drizzle of olive oil for an extra touch of elegance.
Mackerel and Zucchini Fritters
Combining the rich, oily texture of mackerel with the light, fresh crunch of zucchini, these fritters are a delightful contradiction that promises to elevate your summer dining experience. Crafted with care, each bite offers a harmonious blend of flavors, perfectly suited for a sophisticated palate seeking both nourishment and indulgence.
Ingredients
- For the fritters:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, lightly beaten
- 1/2 cup milk
- 1 cup grated zucchini, squeezed dry
- 1 cup cooked mackerel, flaked
- 2 tbsp fresh dill, chopped
- 1/4 cup vegetable oil, for frying
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
- Add the beaten eggs and milk to the dry ingredients, stirring until a smooth batter forms.
- Gently fold in the grated zucchini, flaked mackerel, and chopped dill, ensuring the mixture is evenly distributed.
- Heat the vegetable oil in a large skillet over medium heat (350°F) until shimmering but not smoking.
- Drop tablespoon-sized portions of the batter into the hot oil, flattening slightly with the back of the spoon. Cook for 2-3 minutes on each side, or until golden brown and crispy.
- Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.
- Repeat the process with the remaining batter, adding more oil to the skillet as needed.
Savory and satisfying, these mackerel and zucchini fritters boast a crispy exterior that gives way to a tender, flavorful center. Serve them atop a bed of mixed greens with a dollop of tartar sauce for a refreshing contrast, or enjoy them as a standalone snack with a squeeze of lemon to brighten the flavors.
Mackerel and Mushroom Risotto
Delightfully rich and aromatic, this Mackerel and Mushroom Risotto combines the bold flavors of the sea with the earthy depth of mushrooms, creating a dish that’s as sophisticated as it is comforting. Perfect for a dinner that demands a touch of elegance without sacrificing heartiness.
Ingredients
- For the risotto:
- 1 cup Arborio rice
- 4 cups chicken stock, kept warm
- 1/2 cup dry white wine
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- For the mackerel and mushrooms:
- 2 mackerel fillets, skin on
- 1 cup mixed mushrooms, sliced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat 2 tbsp olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 5 minutes.
- Add the Arborio rice to the pan, stirring to coat each grain in oil, and toast for 2 minutes until slightly golden.
- Pour in the white wine, stirring continuously until the liquid is fully absorbed.
- Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- While the risotto cooks, heat 1 tbsp olive oil in a separate pan over medium-high heat. Season the mackerel fillets with salt and pepper, then place them skin-side down in the pan. Cook for 3-4 minutes until the skin is crispy, then flip and cook for another 2 minutes. Remove from pan and set aside.
- In the same pan, add the sliced mushrooms and sauté until golden and tender, about 5 minutes. Season with salt and pepper.
- Once the risotto is creamy and the rice is al dente, remove from heat. Stir in the Parmesan cheese and butter until fully incorporated.
- Gently fold in the sautéed mushrooms, then divide the risotto among plates. Top each serving with a mackerel fillet.
Absolutely luxurious, the creamy risotto contrasts beautifully with the crispy-skinned mackerel, while the mushrooms add a umami-rich layer. Serve with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of elegance.
Mackerel and Black Bean Tacos
On a bustling summer evening, these Mackerel and Black Bean Tacos emerge as a harmonious blend of oceanic richness and earthy depth, wrapped in the soft embrace of warm tortillas. A dish that dances between simplicity and sophistication, it’s a testament to the beauty of combining pantry staples with fresh, vibrant flavors.
Ingredients
- For the mackerel:
- 2 mackerel fillets, skin-on
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the black beans:
- 1 cup cooked black beans, drained
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1 tbsp lime juice
- 1/2 tsp cumin
- For assembly:
- 4 small corn tortillas
- 1/4 cup chopped cilantro
- 1 avocado, sliced
Instructions
- Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
- Season the mackerel fillets with 1/2 tsp salt and 1/4 tsp black pepper, then place them skin-side down in the skillet. Cook for 4 minutes until the skin is crispy.
- Flip the fillets and cook for another 3 minutes, then remove from heat and let rest for 2 minutes before flaking into chunks.
- In a bowl, combine 1 cup cooked black beans, 1/2 cup diced tomatoes, 1/4 cup diced red onion, 1 tbsp lime juice, and 1/2 tsp cumin. Mix gently to avoid mashing the beans.
- Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
- Assemble the tacos by dividing the black bean mixture among the tortillas, topping with flaked mackerel, sliced avocado, and chopped cilantro.
Delightfully, the tacos present a contrast of textures—crispy mackerel skin against creamy avocado and hearty beans. Serve them with a side of pickled jalapeños for an extra kick, transforming each bite into a celebration of flavors.
Mackerel and Kale Pasta Bake
Unveiling a dish that marries the robust flavors of the sea with the earthy tones of garden greens, this Mackerel and Kale Pasta Bake is a testament to the beauty of simple ingredients transformed into a luxurious meal. Perfect for those evenings when comfort and sophistication must coexist on your dinner table.
Ingredients
- For the pasta:
- 8 oz penne pasta
- 1 tbsp olive oil
- 1 tsp salt
- For the sauce:
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp black pepper
- For the bake:
- 2 cups chopped kale
- 1 can (15 oz) mackerel, drained and flaked
- 1/2 cup breadcrumbs
- 1 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Bring a large pot of water to a boil, add 1 tbsp olive oil and 1 tsp salt, then cook 8 oz penne pasta according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
- In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup grated Parmesan cheese, 1 tsp garlic powder, and 1/2 tsp black pepper. Stir continuously until the cheese melts and the sauce thickens slightly, about 5 minutes.
- In a large mixing bowl, combine the cooked pasta, sauce, 2 cups chopped kale, and flaked mackerel. Stir until everything is evenly coated.
- Transfer the mixture to a greased baking dish. In a small bowl, mix 1/2 cup breadcrumbs with 1 tbsp melted butter, then sprinkle evenly over the pasta.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
- Let the bake rest for 5 minutes before serving to allow the flavors to meld together beautifully.
Delight in the creamy texture of the pasta, perfectly contrasted by the crispy breadcrumb topping, while the mackerel adds a depth of flavor that’s both rich and refreshing. Serve with a side of roasted vegetables or a crisp green salad to complete this elegant yet comforting dish.
Mackerel and Rice Stuffed Tomatoes
Lusciously ripe tomatoes serve as the perfect vessel for this sumptuous blend of mackerel and rice, a dish that marries the ocean’s bounty with the earth’s harvest in a symphony of flavors.
Ingredients
- For the stuffing:
- 4 large tomatoes
- 1 cup cooked rice
- 1 can mackerel, drained and flaked
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- For baking:
- 1/4 cup grated Parmesan cheese
- 1 tbsp breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the tomatoes and scoop out the pulp and seeds, leaving a hollow shell. Reserve the pulp for another use.
- In a skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until translucent, about 3 minutes.
- Stir in the flaked mackerel, cooked rice, and parsley. Season with salt and pepper, cooking for another 2 minutes to blend the flavors.
- Fill each tomato shell with the mackerel and rice mixture, packing it gently.
- Sprinkle the tops with Parmesan cheese and breadcrumbs for a golden crust.
- Place the stuffed tomatoes in a baking dish and bake for 20 minutes, or until the tomatoes are tender and the tops are crispy.
- Let them rest for 5 minutes before serving to allow the flavors to meld beautifully.
Hearty and flavorful, these stuffed tomatoes offer a delightful contrast between the juicy tomato and the savory, crispy topping. Serve them alongside a crisp green salad for a light yet satisfying meal.
Summary
Mouthwatering and budget-friendly, these 20 canned mackerel recipes are a treasure trove of flavors waiting to elevate your meals. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to delight your palate. Don’t forget to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!
