SUPPER WAS A JAMAICAN KIND OF THING…..#SAUTEED PICKLED MACKEREL

It was back to basics for yours truly. Yes guys, it has been sometime since I’ve gone this route. Got a bit tired of my dear poultry. It seems like I’m always consuming the feathery one. Fish is also another popular item on my menu. Today, I did so with the help of a little pickled friend. So, instead of the fresh omega fatty fish, I paid a visit to a popular dish, pickled mackerel.

It’s very seldom that I consume pickled mackerel. Though it’s super tasty and chock full of flavors, I’ve to admit that it’s loaded with much sodium. However, once in a while I love to enjoy same. This dish is a favorite in Jamaican kitchens. Anyway, my palate called for this old friend and I went shopping for the ingredients. And these are the main items I brought home and got a cooking.

RAW PICKLED MACKEREL WITH GROUND PROVISIONS AND OTHER INGREDIENTS FOR DISH — RAW PICKLED MACKEREL WITH GROUND PROVISIONS AND OTHER INGREDIENTS FOR A COMPLETE DISH

I first extracted excess sodium from mackerel. I did this by rinsing same repeatedly with cold tap water. I cut mackerel in small sizes and placed in stock pot with cold tap water. Under low to medium heat, pickled mackerel was boiled for approximately ten minutes. I then drained and rinsed a few more times so as to extract sodium to my preference.

Fresh tap water was added and mackerel was boiled a second time for about ten minutes. After draining, it was rinsed with cold tap water and set aside. Bear in mind, this could be done overnight by soaking same in tap water.

In a skillet over low to medium heat, a combination of coconut and canola oil was added. To this, chopped onions, bell peppers, garlic (optional), scotch bonnet pepper, fresh tomatoes were sautéed. These were seasoned along with a pinch of black pepper and salt along with crushed pimento (all spice) and sprig of thyme.

Under low heat, pickled mackerel was added to mix. A pinch of sugar, drizzle of vinegar (distilled/red wine) and a squeeze of lime were added. Mackerel was garnished with finely chopped scallion and additional cracked black pepper. And like a true Jamaican, this was served with boiled bananas, dumplings, pumpkin, and yam. And, on the side, fried plantains and avocado were added.

SAUTEED PICKLED MACKEREL ALONG WITH BOILED BANANAS, DUMPLINGS, YAM, PUMPKIN, FRIED PLANTAIN, STEAMED CALLALOO (SPINACH) AND AVOCADO

And guys, I couldn’t help myself, I had to sip a little Heineken beer on the side. My meal was complete. My palate and I were happy.

Published by bblake10

I'm originally from the beautiful island of Jamaica. In Jamaica, we always find a reason to celebrate. And, when there's a celebration, there is music, fun and of course, food, great food. Presently, I reside in So. Florida.Living here in Florida offers varied cultures, people of different ethnic backgrounds. I've a great passion for the culinary side of life. Therefore, being in So. Fl., provides me the great accessibility of fresh seafood, fruits and vegetables. Moreover, I've the choice to indulge in a amazing foods from different cuisines.This ability provides great inspiration for me to retreat to my humble kitchenette and replicate these dishes.It warms my heart to be able to break bread with loved ones. I'm an avid reader and love to get lost between these beautiful words. I find reading to be a social activity because it allows me a peek inside other people's minds which in turn makes me more empathetic towards others. One day in the near future, I hope to publish my very own words in the area of poetry as well as my other love, food. Yoga and speed walking are just a few of the things that keep me balanced and centered. I love family and friends; and, of course, wholesome foods with a glass of cocktail. Life is what you make of it. And, I try to savor and enjoy the simple and precious moments. View more posts