Pan-Fried Spanish Mackerel with Tahini Aioli and Herb Couscous is a balanced dish with fresh ingredients and bold, complementary flavors. The Spanish mackerel, lightly breaded with flour and cornstarch, achieves a delightfully crisp exterior while maintaining its tender, flaky texture. The tahini aioli adds a nutty, creamy richness that pairs well with the fish, creating a satisfying and refined dish. Served alongside garlic butter couscous, this recipe offers a vibrant and harmonious combination that will leave you feeling satisfied.
The mackerel’s natural richness is enhanced by its light breading, which provides just the right amount of texture without overpowering the fish. The combination of smoked paprika, cumin, and a touch of salt and ground black pepper in the breading mixture gives the fish a smoky, earthy flavor that perfectly complements its oily meat. Scoring the skin prevents it from shrinking during cooking and ensures a consistent, crispy finish. Cooking the mackerel in extra virgin olive oil creates a golden crust that locks in moisture and flavor, resulting in a perfectly balanced fish between texture and taste.
What is Spanish Mackerel?
Spanish mackerel is a slender fish known for its strong flavor and high fat content, making it a preferred choice among seafood enthusiasts. Its rich, buttery meat offers a natural depth of flavor, often described as slightly sweet and hearty. The oiliness of Spanish mackerel not only enriches its taste but also makes it perfect for cooking methods like pan-frying, grilling, or smoking, as it stays moist throughout the cooking process. Found in warm coastal waters around the world, Spanish mackerel is a sustainable and affordable selection. It’s valued for its versatility and compatibility with a range of bold seasonings and sauces.
The tahini aioli is the perfect sauce to accompany this dish. Its creamy, nutty dimension brings out the mackerel’s best qualities. Made with egg yolk, extra virgin olive oil, tahini, garlic, and lemon juice, the aioli provides a bright, savory contrast to the crispy fish. A touch of honey balances the sauce, while the tahini adds a luxurious depth that makes every bite irresistible.
Garlic butter couscous serves as a filling and flavorful base for the dish. Cooked with sautéed garlic and melted butter, the couscous absorbs these rich flavors, creating an aromatic and satisfying side dish. A touch of lemon zest adds brightness, balancing the richness of the butter and enhancing the overall dish. The couscous’s light, fluffy texture perfectly complements the crispy mackerel and creamy aioli.
This recipe is approachable yet impressive, making it perfect for entertaining guests or as a comforting meal on a weeknight. Crisp mackerel, creamy tahini aioli, and garlicky couscous offer a satisfying meal that feels light yet indulgent. Each component is straightforward to prepare, but they create a sophisticated and complete dish together.
Whether you’re a seasoned seafood lover or looking to try something new, Pan-Fried Spanish Mackerel with Tahini Aioli and Garlic Butter Couscous delivers flavor, texture, and presentation. Its simple preparation and fresh ingredients make it a versatile option that can quickly become a staple in your cooking repertoire.
Pan-Fried Spanish Mackerel with Tahini Aioli and Garlic Butter Couscous
4
servings30
minutes15
minutes45
minutesPan-Fried Spanish Mackerel with Tahini Aioli and Garlic Butter Couscous is a bold and flavorful dish that combines crispy, rich fish with creamy, nutty sauce and garlicky couscous. This balanced meal is perfect for seafood lovers looking for a satisfying yet refined dining experience.
Ingredients
- For the Pan-Fried Spanish Mackerel
4 fillets of Spanish mackerel
1/4 cup all-purpose flour
1/4 cup cornstarch
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon garlic powder
to taste, salt and ground black pepper
for garnish, fresh parsley
- For the Tahini Aioli
1/4 cup extra virgin olive oil
1 large egg yolk
2 tablespoons tahini
2 cloves of garlic, minced
1 tablespoon lemon juice, freshly squeezed
1 tablespoon honey
to taste, salt and ground black pepper
- For the Garlic Butter Couscous
1 cup couscous
1 1/2 cups vegetable broth
3 tablespoons unsalted butter
3 cloves of garlic, minced
1 tablespoon lemon zest, freshly grated
to taste, salt and ground black pepper
Directions
- Prepare the Garlic Butter Couscous:
Bring the vegetable broth to a boil in a small saucepan. Melt the butter in a separate small skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to brown it. Add the couscous to the saucepan of boiling broth, then stir in the garlic butter mixture. Remove from heat, cover, and let it sit for 5 minutes. Fluff the couscous with a fork, stir in lemon zest, and season with salt and pepper to taste. Set aside. - Make the Tahini Aioli:
In a small bowl, whisk the egg yolk until smooth. Add the tahini, garlic, lemon juice, and honey, and whisk until combined. Gradually drizzle in the extra virgin olive oil while whisking constantly to emulsify until the mixture. Season with salt and ground black pepper to taste. Set aside. - Bread and Cook the Spanish Mackerel:
Mix the flour, cornstarch, smoked paprika, cumin, salt, and ground black pepper together in a small bowl. Pat the mackerel fillets dry with a paper towel, then lightly dredge each fillet in the flour-cornstarch mixture, shaking off any excess.
Heat the extra virgin olive oil in a large skillet over medium-high heat. Once hot, add the mackerel fillets, skin-side down. Cook for 3-4 minutes on until the skin is crispy, then flip over and cook for another 3-4 minutes, until the fish is golden and flakes easily. - Assemble and Serve:
Plate a portion of garlic butter couscous on each plate. Top with a piece of pan-fried mackerel. Drizzle the tahini aioli over the mackerel. Garnish with additional lemon wedges and a sprinkle of fresh parsley.
Notes
- Score the Skin: Gently score the mackerel’s skin with a sharp knife, creating shallow cuts around 1 inch apart to avoid shrinking while cooking.
I love Spanish Mackerel. I’m definitely going to try this. Thanks!