Sunday Flavors

MACKEREL FILLET WITH LEMONGRASS TOMATO SAUCE AND MANGO GAZPACHO

Cookingtimes first purpose is to share with non Portuguese, non Latin people the flavours of Portuguese and Mediterranean cuisine, showing how to use and abuse of ingredients such as olive oil, garlic, onion, tomato, fresh and traditional herbs and so many other healthy products.
Nevertheless, a combination of typical Mediterranean ingredients with some Asian flavours is something very comprehensible for someone who came from Europe and lives in Asia for many years. This is just one example of what you can do with those mixed emotions.

YOU WILL NEED (serves 4):
MACKEREL FILLET AND SAUCE
4 mackerel fillet, each one with 150 gr / 5 ¼ oz;
Salt;
Pepper;
Lemon juice;
Extra virgin olive oil;
2 garlic cloves, chopped;
400g / 14 ¼ oz of fresh ripe skinless tomatoes, chopped;
4 fresh lemongrass stalks;
MANGO GAZPACHO
200 gr / 7 ¼ oz of mango, unripe to medium ripe, peeled, seeded;
100 gr / 3 ½ oz of cucumber, skinless, seedless;
50 gr / 1 ¾ oz of onion;
1 tablespoon of extra virgin olive oil;
2 tablespoons of wine vinegar;
1 teaspoon of salt;
1 teaspoon of dried oregano;
2 ice cubes.

METHOD:
MACKEREL FILLET:

Defrost fish fillets, making sure the defrosted water is drained and doesn’t get in touch with it. Wash, dry and season with salt, pepper, lemon juice and reserve;
Preheat your oven to 170ºC/338ºF;
Drizzle extra virgin olive oil over the fish fillets;
Place the fish fillets on a baking sheet and bake it in the oven for around 20 minutes (or bake it over a barbecue, also on a baking sheet – no direct fire);

LEMONGRASS TOMATO SAUCE:

In a skillet heat olive oil, chopped garlic cloves and salt;
Chose 4 good lemongrass stalks, remove the hard outer layers, cut it in 3 to 4 pieces each and add it to the skillet;
Add chopped tomatoes and simmer for 15 to 20 minutes on medium heat, bringing it to a thick sauce;
Remove the lemongrass stalks and discard;
Keep the sauce warm.

MANGO GAZPACHO:

This gazpacho should be served immediately, so the ingredients must be cold;
Chose mango unripe to medium ripe;
Dice seedless mango, seedless cucumber and onion;
In a blender, process all the ingredients (mango, cucumber, onion, olive oil, vinegar, salt, dried oregano and ice cubes) until you get a smooth puree;
You can garnish your gazpacho with diced cucumber, reserved previously, a sprinkle of dried oregano and a drizzle of olive oil;