Seared Mackerel with Celeriac and Green Onion Purée

  • Preparation 30 MIN
    Cooking 30 MIN
  • Servings 4
Mouth-watering mackerel—a well-managed fish with sustainable cred—takes centre stage here. Five minutes in the pan is all it takes for nicely crackled skin and fork-tender flesh. A foolproof weeknight protein to pair with our creamy, garlicky and herb-packed celeriac purée.


Celeriac Purée



Celeriac Purée

  1. In a large pot of salted boiling water, cook the celeriac for 18 minutes. Add the garlic and green onions. Continue cooking for 2 minutes. Remove from the heat. Stir in the parsley. Drain.
  2. In a food processor, purée the celeriac mixture with the butter until smooth. Season with salt and pepper. Keep warm.


  1. Off the heat, add the oil to a large non-stick skillet. Place the mackerel pieces skin side down in the skillet. Season with salt and pepper. Place a plate or another skillet on top of the fish to keep it flat while cooking. Cook over medium-high heat for 4 minutes or until the skin is nicely golden. Remove the plate. Turn the fillets over and continue cooking for 1 minute, without weighing them down. Set aside on a plate.
  2. In the same skillet over medium-high heat, brown the green onions for 1 minute. Season with salt and pepper.
  3. Divide the celeriac purée among four plates. Top with the fish, green onions, kohlrabi, watercress and a drizzle of olive oil. Season with pepper.


Eco-friendly tip: Because mackerel reproduce quickly and have a low impact on ecosystems, Canada's Atlantic mackerel fishery has consistently been rated a "best choice" for consumers.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.