First day out fishing at the family cabin we went out for the afternoon bite just to get the hooks wet and see what’s going on just outside the inlet, we were hoping for salmon but all we caught was mackerel. Mackerel after mackerel and some more mackerel, at one point we pulled the lines just to check them and we had 4 mackerels, so I decided, no way, we are keeping them and I am going to make them good.
My quick online research told me that Mackerel is part of the same family as tuna and actually quite good for you, it is high in fat but unsaturated fat and a filet still has fewer calories than beef and some other meats. It’s loaded with the omega fatty acids EPA, DHA and ALA, all of which are good for brain growth and heart protection.
The people around here’s first recommendation was to batter the heck out of this fish but I decided to treat it like tuna and add a little Asian flare to it. Being a fatty fish a fast fry without oil in a cast iron skillet worked well. Here at the cabin I threw the iron pan on the BBQ on high, sea salted, peppered and lemon zested the flesh and cooked it skin side down. The recipe below is for the sauce I made to top it with but honestly it was totally tasty just off the BBQ!
When cooking the fish you should press it down several times to really char the skin and keep it flat, when it’s just about done you’ll see almost all the purple/pink flesh gone, flip for a few moments to just heat the flesh but do not press here. Serve with sauce over basmati rice with something like salad or asparagus….seriously delicious. Tried and tested on skeptic fishermen!
1 clove of Garlic, peeled and chopped fine
1 thumb sized piece fresh Ginger, fine grated
3 Shallots, trimmed and fine grated
1 tablespoon Red Chilli Peppers
2 Limes, zested and juiced
1 small bunch of fresh Cilantro, roughly chopped
2 tablespoons Sesame Oil
4 tablespoons Wheat-Free Soy Sauce
2 teaspoons Honey or Agave
Splash of Extra Virgin Olive Oil
Combine all prepared ingredients except oil, whisk then add a good splash of olive oil and whisk again, set aside until fish is cooked then simply spoon on top!