Mackerel with Madeiran Special Sauce
Mackerel with Madeiran Special Sauce is a simple dish of pan-fried fresh mackerel fillets with lemon and thyme. Serve it on a bed of soft corn polenta, seasonal vegetables and a delicious sauce made with Madeira wine.
Why make Mackerel with Madeiran Special Sauce?
I like to try new dishes when I’m on holiday (vacation) and this dish really caught my imagination. I love how simple it is and yet it has a fantastic flavour. Mackerel is an underused fish and is less expensive than many others. If you enjoy sardines when you are on holiday then you will probably also enjoy mackerel.
As an island, the sea is a natural extension of Madeira and the fishermen know very well how to take advantage of it. Fresh fish arrives at the Funchal markets and other coastal cities every day. You can visit the Farmers Market and fish market and see all the fresh fruit, vegetables and fish on sale.
Where is Madeira?
Madeira is an island in the Atlantic Ocean west of the African coast and is an autonomous region of Portugal which is a long way north! Madeira is a volcanic island with a fantastic climate that never gets too warm or too cold. And it has a fascinating history and culture.
Fresh from the Market Lunch
We love to wander the streets of a new town and see the attractions. We also check out the menus as we pass the cafes and restaurants. The Cafe Apolo is right in the centre of Funchal right opposite the Cathedral and we were tempted by the special ‘Fresh from the Market’ lunch of Mackerel Fillets with Madeiran Special Sauce and Cooked Maize.
Our meal at Cafe Apolo is served on two plates. A bowl of creamy polenta and a plate with two huge fillets of mackerel in a pool a lovely Madeira sauce flavoured with thyme.
Mackerel makes a delicious meal, the fish is so fresh, the sauce light and tasty and the Mihle (maize meal/polenta) is great for soaking up the sauce. It was so good I really wanted to recreate this dish when I returned home.
We really enjoyed eating at this street cafe, it is frequented by locals and tourists alike and is a great place for people-watching.
What ingredients do I need to make Mackerel in Madeiran Special Sauce?
Most of the ingredients you need are readily available and you may even already have some of them in your larder or fridge. Here is what you will need:
For the Mihle (Polenta)
- water
- salt
- quick cook mazie meal (polenta)
- grated cheese
- butter
For the Mackerel
- 4 mackerel fillets
- onion
- lemon
- butter
- olive oil
- fresh thyme leaves
- Madeira wine
- salt
- freshly ground pepper
What is mackerel?
Mackerel are blue/silver coloured oily fish with pink coloured flesh. The flesh of Mackerel is succulent and juicy with quite a strong flavour. Because of this, you can combine mackerel with other strong flavoued ingredients and the fish will not be overwhelmed.
What other fish could I use?
If you can’t get mackerel then you can substitute Herring or Sardines.
What is Mihle?
Mihle is the Portuguese word for maize-meal or cornmeal. It is also known as Polenta which is the Italian word for this versatile ground corn.
What kind of cheese should I use in the mihle?
Use a cheese that will melt nicely into the warm mihle. I like to use a combination of a strongly flavoured cheese like Parmesan and a melting cheese like Emmental, Gruyere or Fontina. However, you can use any cheese and I find that the Mature Scottish Cheddar that I always have in my fridge is also good in polenta. It has a great combination of strong flavour and melting texture.
What is Madeira wine?
Madeira is a fortified wine made on the island of Madeira. Its flavours range from sweet to dry as we discovered when we enjoyed a tasting session at Blandy’s in Funchal. Madeira is made in a rather different way to other fortified wines which makes it last much longer. And you can read more about Madeira wine and the process in Madeira Wine: A Beginner’s Guide to This Fortified Favorite.
What can I substitute for Madeira wine?
If you don’t have any Madeira then you can substitute Marsala, Sweet Sherry or Port.
Can I make this recipe ahead of time?
No, this recipe should be made fresh and eaten straight away.
Can I freeze the Mackerel in Madeiran Special Sauce?
It is possible to freeze the mackerel and sauce however, I do not recommend it. The texture of the fish would not be as good as if you ate it fresh.
Vegetarian
This recipe is predominantly a fish dish and therefore not suitable for vegetarians.
Gluten-Free
The recipe does not contain any wheat products. Please pay attention to any labels on ready-made ingredients to ensure that they have not been subject to cross-contamination.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How do I serve Mackerel in Madeiran Special Sauce?
I like to serve the mackerel on top of the mihle/polenta and pour the sauce on top. Or you can serve them separately as they were served in the cafe in Funchal.
I also like to serve some seasonal vegetables on the side. I serve pan-fried courgettes/zucchini and tomatoes with garlic with this recipe.
More Fish Recipes
PIN FOR LATER
Mackerel in Madeiran Special Sauce
Ingredients
For the Polenta
- 1.5 litre (3 pt) water
- 1 teaspoon (1 teaspoon) salt
- 180 grams (1.2 cups) polenta
- 100 grams (3.5 oz) grated cheese
- 20-30 grams (1.5 tbsp) butter
For the Mackerel
- 4 (4 ) mackerel fillets
- 1 small (1 small) onion finely chopped
- 1/2 (1/2) lemon zest and juice
- 2 teaspoon (2 teaspoon) butter
- 1 tablespoon (1 tablespoon) olive oil
- 1 teaspoon (1 teaspoon) fresh thyme leaves
- 50 millilitres (3.5 tbsp) Madeira wine
- 1/4 teaspoon (1/4 teaspoon) salt
- 1/4 teaspoon (1/4 teaspoon) freshly ground pepper
Instructions
- 1.5 litre water, 1 teaspoon saltBring the water to the boil in a large pan, add the salt.
- 180 grams polentaPour the polenta in a stream into the boiling water whisking gently.
- Keep whisking until the polenta has thickened.
- Cover the polenta and either keep cooking on the stove at a low heat, or put in the oven at 150C. Stir well every 10 minutes scraping down the sides. Cook for about 30 minutes.
- 100 grams grated cheese, 20-30 grams butterStir in the cheese and butter and serve immediately.
For the mackerel
- 4 mackerel fillets, 1/2 lemon, 1 teaspoon fresh thyme leavesPlace the mackerel on a flat plate or baking tray and cover with the grated lemon zest, lemon juice and a tsp thyme leaves stripped from the stalks, cover with cling film and leave for at least 20 minutes.
- 1 small onion , 1 tablespoon olive oil, 50 millilitres Madeira wine, 2 teaspoon butterPut the Madeira in a small pan on a medium high heat and simmer to reduce the liquid by half. Heat the olive oil in a pan on a medium heat and sauté the onion until soft, add the butter then cook the mackerel fillets for about 3 minutes each side.
- 1/4 teaspoon salt, 1/4 teaspoon freshly ground pepperServe the mackerel fillets on top of the creamy polenta and season the pan juices to taste and pour over the dish, the pour over the reduced Madeira.
M gosh I want to head of to Madeira to check out that farmers market myself.
What a fascinating post Janice and such a tasty fishy recipe too – you obviously loved your time in Madeira! Karen
MMm loving the sound of this! That polenta sounds amazing! Looks like you had a super trip away too – so envious! 😀 I need to travel more…!
Oh gosh Janice, you have reminded me I have a pack of that very same polenta somewhere. Not sure why I haven't used it as I love polenta and the produce from UFUUD is excellent.
This is a great blog I love the articles I have added it to my bookmarks will be back for more 🙂
I love mackerel it’s one of my favourite fish to eat. Great tasting sauce here too.
That’s great to hear, it’s not the most popular of fish.
I love recreating holiday dishes at home, you can discover so many new flavours. Such a great dish.