Hello everybody, it’s Griffin, welcome to our recipe website. Today, I will show you a way to make a special dish, mackerel and swiss chard stir-fry with balsamic vinegar. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Mackerel and Swiss Chard Stir-fry with Balsamic Vinegar is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Mackerel and Swiss Chard Stir-fry with Balsamic Vinegar is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can have mackerel and swiss chard stir-fry with balsamic vinegar using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Mackerel and Swiss Chard Stir-fry with Balsamic Vinegar:

1. Take 4 fillets mackerel
2. Get 50 g leafy greens, I use mustard greens and Swiss chard
3. Take 1 Tbsp balsamic vinegar
4. Make ready 2 tsp soy sauce
5. Prepare 1 Tbsp white wine
6. Prepare 1 tsp sugar
7. Prepare 1 tsp garlic powder
8. Take 1 tsp powdered parmesan cheese
9. Make ready 1 pinch salt and pepper

Instructions to make Mackerel and Swiss Chard Stir-fry with Balsamic Vinegar:

1. Remove the bones from mackerel and cut into smaller pieces. Put the soy sauce, wine, sugar, garlic powder, cheese, salt and pepper into a bowl and mix well. Add in the chopped mackerel pieces. Marinate for at least 30 min or half a day in the fridge.
2. Cut the greens into bite sized pieces.
3. Just before frying, coat each mackerel with flour, heat oil in a saucepan and fry the mackerel until it begins to crisp. Turn and fry until well cooked. Once cooked, place the fish on a plate with paper towels to soak up excess oil.
4. Using a clean frying pan, add 1 Tbsp of olive oil, and once heated, put in the vegetables and stir fry on medium heat for a minute, then add the fried mackerel. Shake the pan a little to mix it up, but not too much. Finally, pour in 1 Tbsp balsamic vinegar, season with salt and pepper if needed.

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