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.
5 from 3 votes
Prep Time 10 minutesmins
Cook Time 40 minutesmins
Total Time 50 minutesmins
Course fish, Main Course
Cuisine Mediterranean, Portugese
Servings 4
Calories 1087kcal
Ingredients
For the Polenta
1.5litre water
1teaspoonsalt
180grams polenta
100gramsgrated cheese
20-30gramsbutter
For the Mackerel
4 mackerel fillets
1small onion finely chopped
1/2lemonzest and juice
2teaspoonbutter
1tablespoonolive oil
1teaspoonfresh thyme leaves
50millilitresMadeira wine
1/4teaspoonsalt
1/4 teaspoonfreshly ground pepper
Instructions
1.5 litre water, 1 teaspoon salt
Bring the water to the boil in a large pan, add the salt.
180 grams polenta
Pour 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 butter
Stir in the cheese and butter and serve immediately.
Place 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.
Put 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.