Mackerel according to this recipe is juicy inside and with a crust. outside. The fish in a spicy spice mix is ideally complemented by a deep, the multifaceted taste of pesto. Most likely, the amount of sauce will be about twice as much as necessary. However the leftovers are incredible delicious pesto will be suitable for sandwiches, pasta and other types of meat. So how to cook according to this recipe will probably want more than once, sauce can be frozen and consumed later. Chile de arbol can try replacing with any chili pepper and pine nuts crushed almonds. Share with friends: 
Time: 20 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Golden mackerel
- 4 fillets (250 gr. Each) golden mackerel (corifen, dorado, mahi-mahi)
- 4 tsp olive oil
- Dry barbecue marinade for rubbing, see ingredients below
- Cilantro leaves
Yellow bell pepper and cilantro pesto
- 2 large yellow bell peppers, grill, peel off the peel, remove the seeds and chop
- 1 clove garlic, chopped
- 2 tbsp. l pine nuts
- 1 tbsp. shredded cilantro leaves
- 3 tbsp. l finely grated parmesan
- 1/2 tbsp. olive oil
- 1 tsp coarse salt
- 1 tsp ground black pepper
Dry barbecue marinade for rubbing
- 2 tbsp. l paprika
- 1 tbsp. l ancho pepper powder
- 2 tsp ground cumin
- 2 tsp brown sugar
- 1 tsp chili de arbola pepper powder
- 1 tsp coarse salt
- 1 tsp coarsely ground black pepper
- Mix in a small bowl
Recipes with similar ingredients: mahi mahi, pesto sauce, pepper sweet, pine nuts, parmesan cheese, pepper de arbol, pepper ancho, cumin, brown sugar, paprika
Recipe preparation:
- Place bell peppers, garlic, pine nuts, cilantro and cheese into a food processor and beat until combined. Without turning off the appliance pour in olive oil and emulsify it. Season salt and pepper to taste.
- Heat the grill to maximum. Oil each filet with olive oil on both sides, and one of them rub 1 tbsp. l dry mix for barbecue. Place the fish on the grill with spices down. Fry until light carbonization and crust formation (2-3 minutes).
- Turn the fish over and cook another 3-4 minutes to medium roasting. Put a few tablespoons of sauce on each filet. pesto and garnish with cilantro leaves.
