There are a multitude of ways to enjoy Wild Planet foods, and new recipes are created every day... by chefs, nutritionists and mostly by you, our loyal customers. So read on and enjoy!

Mackerel Baked Eggs

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Makes 2 servings

Ingredients

1 tsp olive oil
1/2 cup sliced mushrooms
1 clove garlic, minced
1 shallot, sliced
2 cups roughly chopped kale
2-4 eggs
1 can (4.4oz) Wild Planet Wild Mackerel Fillets in EVOO, drained
Red pepper flakes, to taste
Salt and pepper, to taste
Toasted bread, for serving (optional)

Instructions

Preheat oven to 350 degrees F. Heat olive oil in a small/medium cast-iron pan over medium heat. Place mushrooms in pan and cook for 1-2 minutes or until slightly browned. Add garlic, shallot, and kale and sauté for about one minute or until kale is just wilted. Take pan off heat and crack eggs over cooked vegetables.
Next, break up Wild Mackerel Fillets slightly in can and add mackerel pieces on top of vegetables and eggs. Bake in oven for about 12-15 minutes or until egg whites are set but yolks are not. Top with red pepper flakes, salt and pepper. Serve with toasted bread.

Mackerel Pasta Salad

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Makes 3 servings

Salad Ingredients

6oz uncooked farfalle pasta
1 can (4.4oz) Wild Planet Wild Mackerel Fillets in EVOO (not drained)
1/2 cup halved cherry tomatoes
1/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup red onion, thinly sliced
1 cup arugula
1/2 tsp red pepper flakes
Salt and pepper, to taste

Dressing Ingredients

Juice of 1/2 lemon
1 Tbsp apple cider vinegar
Olive oil from Wild Mackerel Fillets can
1 tsp honey
1 Tbsp Dijon mustard
Salt and pepper, to taste

Instructions

Cook pasta according to package directions, drain, rinse under cold water in colander until cool, then set aside in large bowl. In a smaller bowl, mix together ingredients for dressing and set aside. In bowl with cooled pasta, break up Wild Mackerel Fillets slightly and gently mix together. Next, add cherry tomatoes, parsley, red onion, arugula, red pepper flakes, and dressing. Lightly toss until combined. Season with additional salt and pepper if desired.

Mackerel Fish Stew

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Makes 3 servings

Ingredients

2 cups jasmine rice, cooked
1 Tbsp olive oil
1/4 cup yellow onion, chopped
1 garlic clove, minced
1 red bell pepper, seeds removed and cut into slices
1 medium sized tomato, chopped
1/2 tsp cumin powder
1/4 tsp cayenne
1/2 tsp paprika
1 cup vegetable broth
1 can (13.5oz) coconut milk
1 can (4.4oz) Wild Planet Wild Mackerel Fillets in EVOO, drained
Salt, to taste
Chopped cilantro, for garnish
Lime wedges, for serving

Instructions

Cook rice according to package directions and set aside. Heat olive oil in large pan over medium heat. Add onion, garlic and bell pepper. Cook while stirring until softened, about 3 minutes. Add tomato, cumin, cayenne and paprika and cook for another 1-2 minutes. Pour in vegetable broth and coconut milk. Bring to a boil, lower to a simmer and cook for about 15 minutes. Break the Wild Mackerel Fillets in half and gently add to soup. Let cook for an additional 2-3 minutes, adding salt to taste. Serve over rice or with rice on the side. Add cilantro and lime juice on top.

Mackerel Brown Rice Maki Rolls

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Makes 2 servings

Ingredients

1 cup cooked short grain brown rice
1 1/2 Tbsp rice vinegar
2 tsp sugar or maple syrup
1/4 tsp salt
2 nori sheets
1/2 of one carrot, julienned
1/2 of one cucumber, julienned
1 can (4.4oz) Wild Planet Wild Mackerel Fillets in EVOO, drained
1 small avocado, sliced
1/4 cup cilantro leaves, stems removed
1 small jalapeño, minced or thinly sliced
Wasabi
Pickled ginger
Soy sauce or tamari

Instructions

Cook rice according to package instructions and set aside. In a small bowl, mix together rice vinegar, sugar or maple syrup and salt. Add the rice vinegar mixture to the cooked rice and gently combine. Place one nori sheet, shiny side down, on top of a sushi mat. Press half of the rice mixture evenly onto the bottom 3/4 of the nori sheet, leaving a space at the top for sealing. Toward the bottom of the nori sheet, layer carrot, cucumber, Wild Planet Wild Mackerel Fillets, avocado slices and cilantro leaves over the rice. Make sure to leave some space at the bottom of nori sheet in order to roll it over the filling. Tightly roll using the sushi mat, squeezing the roll as you go. Repeat process with the second sheet of nori. Slice each roll into approximately 8 pieces. You will want to use a sharp knife, wiping it clean and dipping it into water in between cuts. Top each piece with a bit of jalapeño to taste and serve with wasabi, pickled ginger and soy sauce or tamari.

Mackerel Kedgeree

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Makes 2 servings

Ingredients

1 Tbsp olive oil
1/2 of one yellow onion, diced
1 small nub of ginger, finely grated
3/4 of one mild red chili, minced (slice the rest and save for topping)
1 clove garlic, minced
1 tsp turmeric
1 tsp curry powder
1/2 cup frozen peas
2 cups basmati rice, cooked
Juice of one fresh lemon
1/4 cup cilantro, chopped
Black pepper, to taste
1 can (4.4oz) Wild Planet Wild Mackerel Fillets in EVOO, drained
2 hard-boiled eggs

Instructions

Place the olive oil in a pan over medium heat. Add onion, ginger, red chili, and garlic. Cook, while stirring, until softened. Add turmeric, curry powder, and frozen peas. Cook for 2-3 more minutes. Add the cooked rice to the pan along with lemon juice, cilantro, and black pepper. Mix until thoroughly combined. Break up Wild Mackerel Fillets into smaller pieces and fold into the rice mixture. Cut the hard-boiled eggs into wedges. Separate rice mixture into two bowls, placing egg wedges and chili slices on top.

Mackerel and Beet-Apple Slaw Canapés

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Makes 2 servings

Ingredients

2 slices of hearty, dark bread (such as pumpernickel)
1/2 cup pickled beets, cut into thin slices
1/3 cup grated Granny Smith apple
1 Tbsp lemon juice
1 tsp lemon zest
1 can (4.4oz) Wild Planet Wild Mackerel Fillets in EVOO, drained
Olive oil (for drizzling)
Chopped parsley (for topping)
Freshly ground black pepper

Instructions

Lightly toast bread and cut into triangles. In a bowl, mix together the sliced pickled beets, grated apple, lemon juice and lemon zest. Spoon the mixture onto each triangular piece of bread and top with a piece of Wild Planet Wild Mackerel Fillets. Drizzle a bit of olive oil on top and finish with a sprinkle of chopped parsley and freshly ground pepper.

Hearty Mackerel Green Salad

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Makes about 2 servings

Ingredients

2 cups mixed greens or spinach
1 cup cooked quinoa
1 can (4.4oz) Wild Mackerel Fillets in Extra Virgin Olive Oil (4.4oz)
Dried cranberries
Pine nuts
Extra virgin olive oil
Balsamic vinegar
Freshly ground pepper

Instructions

Toss greens and cooked quinoa together and plate. Top with Wild Planet Mackerel Fillets and sprinkle with dried cranberries and pine nuts. Top with a light drizzle of extra virgin olive oil and balsamic vinegar. Finish with freshly ground pepper.

Spicy Mackerel Fish Tacos

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Makes about 2 servings

Ingredients

2 Tbsp Sir Kensington’s sriracha mayonnaise
Small soft corn tortillas
1-2 radishes, thinly sliced
1 avocado, thinly sliced
1 can (4.4oz) Wild Mackerel Fillets in Extra Virgin Olive Oil (4.4oz)
1/3 cup shredded cabbage
1/4 cup cilantro, roughly chopped
Queso fresco (optional)
Fresh lime juice

Instructions

Spread about 1 Tbsp of Sir Kensington’s sriracha mayonnaise on each tortilla. On top, layer sliced radish and avocado. Next, place one Wild Mackerel Fillet in Extra Virgin Olive Oil on top, followed by a generous sprinkling of shredded cabbage and cilantro. Sprinkle with Queso fresco (optional) and the juice of a fresh lime.