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PAN SEARED MACKEREL WITH FRESH TOMATO CAPER SAUCE
Serves 4
Ingredients:
-4 skin-on Spanish Mackerel fillets about six ounces each
-2 cups of cherry tomatoes quartered
-1 tablespoon capers
-2-3 teaspoons lemon juice (to taste)
-1 teaspoon fresh thyme leaves (½ teaspoon dried)
-½ teaspoon salt and ¼ teaspoon pepper (or to taste)
-2 tablespoons olive oil
Preparation:
1. Sprinkle your fresh fillets with salt and pepper and refrigerate.
2. Heat a tablespoon of olive oil in a skillet over medium heat, combine the rest of the ingredients and saute until the tomatoes just begin to break down. Remove from heat and keep warm while you cook the fish.
3. Add a tablespoon of oil to a clean skillet over medium-high heat. Cook the mackerel fillets skin-side up for three minutes. Flip the fillets and cook for another four minutes until the skin is brown and crispy.
4. Plate the fillets individually and top with the reserved tomato-caper sauce.