Charred Mackerel with Pears and Caesar Dressing
© Spirit Media 2004-2008 All Rights Reserved
Charred Mackerel with Pears and Caesar Dressing
Estimated Cost: $16.82
1 1/4 pounds mackerel filet, cut into 4 portions
2 tablespoons corn oil*
salt and pepper to taste*
2 ripe d'Anjou pears, sliced
10 oz Dole Classic Romaine mix, or other romaine mix of choice
8 oz Ken's Creamy Caesar dressing, or other Caesar dressing of choice
Heat a large sauté pan (preferably cast iron) until EXTREMELY hot. Rub skin side of mackerel with 2 tablespoon of corn oil and season fish with salt and pepper. Place mackerel in pan, skin side down, and press firmly with a spatula so that skin is flush to the pan. Cook on skin side for about 5 minutes or until skin is charred and fish is medium-rare. Flip mackerel and remove from pan immediately. Set aside. In a large bowl toss pears and romaine with dressing and divide salad among four plates. With a very sharp knife, slice mackerel, if desired, and place on top of romaine-pear bed. Serve.
Yield: Serves: 4
Published: 02/01/06
© Spirit Media 2004-2008 All Rights Reserved
