ClarityMainModeratePescatarianGluten FreePaleo
Mackerel With Walnut And Seed Crust
Sear kissed mackerel on a bed of vibrant greens with a golden spice glaze
15 prep12 cookServes 2620 kcal per serving
The Story
This is a dish of contrast and purpose. The oil rich mackerel gains a toasted crust of walnuts and seeds while a warm turmeric glaze opens the aromatic field for focus and presence.
Build neural substrate with layered textures and targeted fats. Use moderate heat to caramelize without stripping beneficial oils and marry turmeric with black pepper in a fat based glaze to enhance bioavailability.
Ingredients
- Mackerel Fillets Skin On300 grams
- Walnuts Finely Chopped40 grams
- Pumpkin Seeds Toasted And Crushed20 grams
- Flax Seeds Ground1 tablespoon
- Egg Yolk1
- Turmeric Powder1 teaspoon
- Black Pepper Freshly Ground1 teaspoon
- Fresh Leafy Greens120 grams
- Avocado Sliced1 small
Method
- 1Pat the mackerel dry and season lightly with sea salt then set aside for a moment to come closer to room temperature.
- 2Mix the chopped walnuts pumpkin seeds and ground flax with a small pinch of salt and press this mixture onto the skinless side of each fillet using the egg yolk as a binder.
- 3Stir turmeric and black pepper into a spoonful of mashed avocado to create a fat based glaze and reserve.
- 4Heat a skillet over moderate heat skin side down first then transfer to the seeded crust side to finish so the crust becomes golden and the fish cooks through about three to four minutes per side depending on thickness.
- 5Rest the fillets briefly then serve on a bed of fresh greens with avocado slices and a spoonful of the turmeric avocado glaze drizzled over the crust to awaken the spice.
Nutrition
Per serving
42g
Protein
10g
Carbs
44g
Fat
Calories620
Fibre6g
Sugars2g
Vitamins
Vitamin B128.5 µg
Vitamin D10.0 µg
Vitamin K25 µg
Minerals
Selenium45 µg
Magnesium90 mg
Iron3.2 mg
Utensils
SkilletMixing BowlSpatulaKnife