Mackerel
Mackerel is a somewhat polarizing fish. It has an incredibly strong "fishy" smell, which is accentuated by the fact that it's also an extremely oily fish. Due to this it often gets a bad rep, but I actually really enjoy the taste. My preferred method of enjoying mackerel is through sushi, but it's also really good lightly grilled/smoked. I unfortunately don't have a grill; the results are similar by pan-searing (though you won't get that nice smoky flavor). There are no tricks in this recipe - it's super simple and easy to make.
Active Time: 10 min
Total Time: 10 min
Ingredients
> Mackerel
> Salt, pepper
> Lemon
Instructions
1. Filet a mackerel and gently score the skin side. Remove any miscellaneous bones, and generously season both sides with salt and pepper.
2. Heat up a pan over medium-high heat, and place the mackerel filets directly onto the pan, with most of the time spent on the skin side.
3. Once the mackerel is fully cooked (depends on your heat/thickness), squeeze a touch of lemon. Serve with rice and enjoy!
Notes/Tips:
> Do not add any oil to the pan. Mackerel is a very oily fish, and a lot of oil will render out from the fish in the process of cooking.
> You can definitely do a variety of things to make this dish more complicated - garlic, herbs, various spices, etc. This method is simple and highlights the incredible flavor of mackerel, however.
> If you have a grill, smoker, or grill pan, I would highly recommend using it! The flavor/texture of the fish pairs beautifully with a lightly smoky flavor.