2 pounds mackerel fillets
1/4 cup olive oil
1/4 cup chopped shallots
1/4 cup chopped green onions
1 teaspoon crushed red pepper
1/4 teaspoon dried sage
1 teaspoon dried chopped green basil
1 garlic clove, crushed
1 pinch crushed red pepper flakes (optional)
3 1/2 cups chopped shallot
2 cups chopped onion
1/4 teaspoon ground coriander
1 1/2 teaspoons vanilla extract
Seach mackerel one inch from side of a medium mixing vessel. Place the shallots, green onions and red pepper over the fillets, patting gently with the palm of a hand. In a large bowl, combine the olive oil, shallots, orange pieces and green onions. Mix well and transfer to the vessel. Garnish with crushed red pepper flakes and the garlic clove. Cover the bowl, vacuum seal the cup and place dish in a roasting pan over a low flame. Hot oil can be applied over the top to prevent sticking. Place dish in the pan being sure not to overcrowd the roaster. This will accelerate the drying time for this dish. Place dough in roaster in the same pan (under bands basting if desired).
In a small steamer pan over medium heat, bring a small amount of water to a boil and add the mackerel fillets and shallot marinade. Boil 30 minutes. Strain sauce into a double boiler and pour over the mackerel in the roasters. Place on medium heat for about 30 minutes, or until thoroughly heated.
⭐ ⭐