Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, braai mackerel and scallops with padron peppers, aubergine and sweet corn. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Braai mackerel and scallops with padron peppers, aubergine and sweet corn is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Braai mackerel and scallops with padron peppers, aubergine and sweet corn is something that I’ve loved my entire life. They are fine and they look wonderful.
Sweet corn with cream underlines the sweetness of scallops, and slightly spicy poblanos with cilantro provide the contrast. This is an easy summer dish, perfect for any night of the week, but make no mistake, it's also worthy of a weekend dinner with your favorite people. Begin by making the pickled padron peppers.
To begin with this recipe, we must prepare a few ingredients. You can have braai mackerel and scallops with padron peppers, aubergine and sweet corn using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Braai mackerel and scallops with padron peppers, aubergine and sweet corn:
- Take 3 fresh mackerel
- Take 8 scallops
- Make ready 1 packet padron peppers
- Prepare 2 sweet corn
- Prepare 1 aubergine
- Take 2 Lemons
- Prepare 1 bunch thyme
- Prepare 2 cloves garlic
- Get Olive oil
- Take Good sea salt
Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened. Padron chile peppers, botanically classified as Capsicum annuum, are a Spanish heirloom variety that belongs to the Solanaceae or nightshade family. Scallops are one of the most delicious foods if seared properly, and the addition of peppers and onions complements them quite well. Serve with couscous or rice for a delicious meal.
Steps to make Braai mackerel and scallops with padron peppers, aubergine and sweet corn:
- Light the BBQ and wait for the coals to turn white
- Wrap the sweet corn in tin foil with some chilli flakes and some butter. Place adjacent to the coals under the grill
- Make a marinade for the mackerel from rosemary, crushed garlic, olive oil, sea salt, lemon juice and pepper. Rub on the fish
- Slice the aubergine lengthways into flat strips. Season the peppers and aubergine with oil, salt and pepper. Place on the grill, turn once blackened
- TIP: Slice a lemon and place on the Braai. Cook the mackerel on top to stop it from sticking and to impart flavour.
- In the last couple minutes sear the scallops on a hot part of the grill.
- Season the padron peppers with salt. Serve and enjoy. 😋
It makes Padrón peppers a lot of fun to eat - a lot like the shishito pepper. It's impossible to know which chili will bring the punch in a batch, so it's a lot like culinary Russian roulette. The taste of the green Padrón pepper is rich: earthy (nearly nutty) and sweet. I've tried frying Padrón peppers in pure, smoking hot olive oil, but the high heat produces a more intense peppery, pungent flavor in the softer and sweeter Spanish Arbequina olive oil I prefer to use for this dish. It's a characteristic that's not necessarily bad in all contexts, and one that with a more.
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