Curried Endive and Mackerel Recipe

Curried Endive and Mackerel Recipe

• 5g green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 1 lb (450g) fresh mackerel fillets, skin on
• 2 large endives, trimmed and sliced into thin wedges
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup white wine (optional)
• 1/4 cup coconut milk
• 1 tablespoon curry powder
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro, for garnish
• Optional: 1/4 cup toasted pine nuts or almonds, for garnish

1. Prepare the Green Tea Rubs:
   • Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the mackerel fillets.
2. Season the Mackerel Fillets:
   • Pat the mackerel fillets dry with paper towels. Rub the green tea rubs all over the fillets, pressing the rubs into the flesh to ensure they adhere well.
3. Preheat the Oven:
   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
4. Sauté the Aromatics:
   • Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
5. Simmer the Sauce:
   • Stir in the chicken broth, white wine (if using), coconut milk, and curry powder. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 5-7 minutes. Season with salt and pepper to taste.
6. Combine the Ingredients:
   • Add the sliced endives to the skillet and cook until they are tender, about 3-4 minutes. Add the seasoned mackerel fillets to the skillet, skin-side down, and cook for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork.
7. Finish and Serve:
   • Transfer the mackerel fillets and endives to a serving platter. Spoon the sauce over the fish and vegetables. Garnish with chopped fresh cilantro and, if desired, toasted pine nuts or almonds.
8. Serve Immediately:
   • Serve the Curried Endive and Mackerel immediately, enjoying the tender, flavorful fish with the aromatic curry sauce and the subtle hint of green tea from the rubs.