To make the Blan Tjang blend the apricot jam, chilies, garlic and vinegar together and set to one side. On a pre-heated pan, sear the mackerel fillets on each side and cook for a minute turning over ...

There are few dishes from the grill that are as impressive -- or as delicious -- as a whole grilled fish. The skin crisps and blackens slightly, picking up a slight overtone of smoke and funk. The ...

Even out of the water they have a commanding presence. Their skin is shiny silver and midnight blue, and their eyes are hard as garnets. These are wild fish fresh from the ocean, and it shows; even ...

The feeling of pulling up a line with some silvery, glistening mackerel is unmatched. Except for disappointment at the other ...

Before adding the orange sections, you can strain the coriander seeds from the sauce; or leave them in for a spicier bite.Plus: More Seafood Recipes and Tips Peel the orange with a sharp knife, ...