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King Mackerel Doree

1 cup extra virgin olive oil

4 (4-6 ounce) mackerel fillets

4 tsp Worcestershire sauce

8 yolks eggs, beaten

1/4 tsp hot sauce (Optional)

Juice of one lemon

1/2 cup whole wheat flour

2 medium shallots, diced finely

1 medium onion, diced

1 oz dried shiitake mushrooms, stems removed

1/2 pound medium shrimp, peeled and deveined

1 cup canned artichoke hearts, drained

1/2 pound baby spinach

Salt and white pepper to taste

1/2 pound whole wheat linguini,
prepared according to package instructions





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Marinate the mackerel in the Worcestershire and lemon juice for one hour. Do not over marinate or the fibers of the fish will begin to break down and the fish will be mushy when cooked. Pat dry. Dredge the fillets first in the whole wheat flour, then in egg yolk. In a large skillet, heat 2 Tbsp of oil over high heat for one minute or just about to the smoking point. Place the fillets in the pan and sear on each side for 1 minute. Lower heat to medium and cook again for 1 min. on each side. Continuously basting the top of each fillet with the liquid from the pan. To give the fillets a kick, sprinkle 1/4 tsp hot sauce.

In a large pot, boil 4 cups of water. Pour over the shiitake mushrooms. Allow to soak until the mushrooms are hydrated, about 5 min. Drain and reserve. In a large skillet heat 2 Tbsp of oil, add half of the shallots and onions cooking until translucent, about 3-5 minutes.

Add the shrimp and mushrooms, cook until shrimp become pink and are cooked through, about 5 minutes. Remove and reserve. In a large skillet, heat 2 Tbsp of oil, add the remaining shallots and onions, cook until translucent about 3 minutes. Add spinach, cooking until wilted and most of the liquid has evaporated. Add artichokes to the pan and cook about 2 minutes. Toss the pasta with the spinach, artichoke mixture. Top each plate 1 mackerel fillet and 1/2 cup for shrimp shiitake mixture.