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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Cornmeal Crusted Mackerel Steaks with Spicy Yogurt Sauce and Snap Bean Salad

Seafood-4412
Ingredients  
4  6-to-8 ounce mackerel steaks
  cornmeal for coating
1/4 cup plain yogurt
  kosher salt to taste
  fresh ground pepper to taste
  olive oil for cooking
 

Preparation
Preheat a large sauté pan over medium heat. Season mackerel steaks lightly with salt and pepper. Evenly spread yogurt over mackerel steaks to cover. Coat steaks with the cornmeal and shake off any extra coating. Add 1 tablespoon of the oil to the preheated pan. Carefully add coated steaks to pan. Cook steaks evenly on both sides until golden brown and cooked throughout. Remove from pan and let them drain on a paper towel.

Yield
4 servings

 
Florida Snap Bean Salad
Ingredients  
1 pound snap beans, stem end snapped
1 red bell pepper, sliced thin
1 small red onion, sliced thin
2 tablespoons red wine vinegar
3 tablespoons olive oil
  kosher salt to taste
  fresh ground pepper to taste
 

Preparation
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly. Drain again. In a medium sized bowl add oil and vinegar. Wisk together oil and vinegar to make vinaigrette. Taste vinaigrette and season with salt and pepper. Add snap beans, red onion and red pepper. Stir to combine. Taste and re-season with salt and pepper. Serve chilled or at room temperature.

 
Garlic-Lime Yogurt Dipping Sauce
Ingredients  
1/2 cup Greek yogurt
2 cloves garlic, minced
1 lime, juiced
2 tablespoons flat leafy parsley, chopped
  kosher salt to taste
  fresh ground pepper to taste
 

Preparation
Combine all ingredients in a small mixing bowl. Season to taste with salt and pepper. Serve chilled.

Yoeld
4 to 6 servings

Look for "Fresh from Florida" ingredients at your grocery store.

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