Bell Pepper Piperade with Grilled Mackerel
Recipe by Hervé Cuisine
A Basque piperade with colorful bell peppers, slightly sweet and deglazed with white wine, served with fresh mackerel fillets lightly dusted with flour and fried. A complete, flavorful summer dish that’s quick to prepare, perfect with white rice.
EasyFrench (Basque)Serves 2
Printable version with shopping checklist
Source Video
22m
Prep
45m
Cook
10m
Cleanup
1h 17m
Total
Cost Breakdown
Total cost:$12.27
Per serving:$6.13
Critical Success Points
- • Simmer the piperade for 25 minutes on low heat to achieve a confit texture
- • Fry the mackerel fillets until golden and crispy without burning them
Safety Warnings
- • Watch out for hot oil: avoid splatters
- • Use a sharp knife to prevent cuts
- • Do not leave the fish unattended to avoid burning
You Might Also Like
Similar recipes converted from YouTube cooking videos
Whipped Crumb Pumpkin Pudding
AmericanEasy
Whipped Crumb Pumpkin Pudding
AmericanEasy
Simple Fluffy Homemade Bread
BreadAmericanEasy
Frank Proto's Creamy, Buttery Mashed Potatoes
AmericanEasy
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium