Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, mackerel and swiss chard stir-fry with balsamic vinegar. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Shake the pan a little to mix it up, but not too much. Great recipe for Mackerel and Swiss Chard Stir-fry with Balsamic Vinegar. This is a super delicious fish dish!
Mackerel and Swiss Chard Stir-fry with Balsamic Vinegar is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Mackerel and Swiss Chard Stir-fry with Balsamic Vinegar is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook mackerel and swiss chard stir-fry with balsamic vinegar using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Mackerel and Swiss Chard Stir-fry with Balsamic Vinegar:
- Get 4 fillets mackerel
- Get 50 g leafy greens, I use mustard greens and Swiss chard
- Take 1 Tbsp balsamic vinegar
- Prepare 2 tsp soy sauce
- Take 1 Tbsp white wine
- Get 1 tsp sugar
- Get 1 tsp garlic powder
- Prepare 1 tsp powdered parmesan cheese
- Prepare 1 pinch salt and pepper
Add onions; cook and stir until tender. Stack the leaves on top of one another, roll them tightly together, and chop into strips. Season with a splash of lemon juice or vinegar (cider vinegar, wine vinegar or balsamic), and salt and pepper to taste. Wilted Chard with Shallots and Vinegar.
Instructions to make Mackerel and Swiss Chard Stir-fry with Balsamic Vinegar:
- Remove the bones from mackerel and cut into smaller pieces. Put the soy sauce, wine, sugar, garlic powder, cheese, salt and pepper into a bowl and mix well. Add in the chopped mackerel pieces. Marinate for at least 30 min or half a day in the fridge.
- Cut the greens into bite sized pieces.
- Just before frying, coat each mackerel with flour, heat oil in a saucepan and fry the mackerel until it begins to crisp. Turn and fry until well cooked. Once cooked, place the fish on a plate with paper towels to soak up excess oil.
- Using a clean frying pan, add 1 Tbsp of olive oil, and once heated, put in the vegetables and stir fry on medium heat for a minute, then add the fried mackerel. Shake the pan a little to mix it up, but not too much. Finally, pour in 1 Tbsp balsamic vinegar, season with salt and pepper if needed.
The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté. Chinese black vinegar, or Chinkiang or Zhenjiang vinegar, is an aged vinegar that has a rich, pungent, and tart flavor. It is vaguely similar to balsamic vinegar. It has a fermented malty taste and a woody character that distinguish it from the light colored and fruity rice vinegar. Lemon, paprika, and chicken with Swiss chard served over rice is a healthy meal you'll look forward to!
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