I have been thinking a lot lately about how to use canned mackerel. I refused to believe that baked patties are the best I can do, so I decided to break the mackerel mold. One thing I like about this recipe is it doesn’t stink up the house, and you don’t have to touch the fish either so no stinky hands!
Because of the rich flavor of mackerel, I knew it would create a delicious flavor to foods that take on flavors well. A great example of this is cauliflower rice. Bell pepper rings keep all of these gorgeous foods contained and offer a sweet green flavor to further compliment this rich fish.
First of all, making cauliflower rice is easier than it sounds. I just chopped a head of cauliflower in half, broke them into pieces, and pulsed them in the food processor until they were about rice-sized. Since I use cauliflower rice often, I went ahead and processed the other half and froze it in a plastic bag. A great thing about cauliflower rice is that it needs no cooking!
Simply spoon the cauliflower rice into the rings of bell pepper. The smaller the spoon, the easier this job gets done. Also, make sure the smaller rings are more toward the middle of the cookie sheet, and the larger slices are on the outside. This is because the outside tends to cook a little faster.
Preheat your oven to 350° F while you prepare the mackerel crowns. Drain the can of mackerel and put the fish into a bowl. Frankly, I thought the canned mackerel looked pretty darn good straight out of the can. Chop up a green onion, add 1/2 a teaspoon of garlic powder, and stir up the mackerel mixture.
Then using two spoons, scoop the mackerel on top of each ring. You can pile it as high as you’d like, and I found that this will make about 8 mackerel crowns. Honestly, at this point they’re perfectly yummy without any cooking, and I don’t mind admitting I enjoyed a spoonful or two at this point because I had a little left over. But I wanted to soften the bell pepper rings so they brought out a more sweet flavor to soften the taste of the mackerel.
After 15 minutes of baking, your Mackerel Crowns are ready!
Now comes the test taste of my most discriminating eaters….I think they managed to gobble the mackerel crowns all down! They were so into eating this they nearly ignored me with the camera urging them to smile for me. Can you believe that?! It’s alright, I got smiles that were cheek-stuffed 🙂 That’s pretty great too!
- • 1 can mackerel, drained
- • ½ head of cauliflower
- • 3 bell peppers
- • ½ teaspoon garlic powder
- • 1 diced green onion
- Chop half a head of cauliflower and pulse in a food processor until rice-sized. Set aside
- Preheat oven to 350° F and cut about 8 rings of bell pepper, put on cookie sheet.
- Spoon in cauliflower rice into each bell pepper ring, and fill to be level with the pepper.
- Combine mackerel, garlic powder, and green onion with a wooden spoon.
- Using two spoon, pile the mackerel mixture on top of each bell pepper.
- Bake for 15 minutes.