Pan-Seared Spanish Mackerel

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It’s been quite a while since I posted about my weekly adventures in fish cookery. As I’ve discussed before, I am part of the great CSF through Mermaid Garden and as a result, over the past few months, I’ve gotten the chance to cook with more fish than ever before. We’ve had squid, mussels, shrimp, clams and not to mention, swordfish, tilefish, bluefish, yellowfin tuna… the list goes on and on. It’s been a great experience.

Breakfast in Bed(stuy) / Mermaid's Garden CSF

And recently, I started volunteering at our weekly pickup – handing fish fillets out to the 40 or so members who come by each week. It’s a strange Saturday afternoon activity, but one I look forward to every week.

Mermaid Garden also just opened a shop, which looks amazing! They have a wide variety of fish and prepared foods all made on site. If you’re a Brooklynite, I highly recommend you check it out – 644 Vanderbilt Avenue in Brooklyn, a block from the B/Q at 7th Ave.

A couple weeks ago, we got Spanish Mackerel. It was the first time I’ve had this fish from the CSF let alone in my lifetime.

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“Scomberomorus maculatus or Spanish Mackerel is a wide- ranging, fast growing fish. Found in schools from Mexico toNew England, Spanish Mackerel reach sexual maturity at two but can live for as long as 12 years. They are quick swimming, voracious carnivores.”

The crew of the F/V Pound for Pound caught your mackerel on hook and line gear, landing in Point Pleasant, New Jersey.

I decided to go with a recommended recipe of pan-seared mackerel with sweet peppers and in this case eggplant. It was one of the best dishes I’ve ever had. Mackerel is my new favorite fish!

The paprika gave the fish great flavor and it’s a meaty oily fish that can handle being pan-seared. I was sure I had overcooked it, but it turned out great. The peppers and eggplant paired very nicely with the fish and were a great side.

Pan-Seared Mackerel with Sweet Peppers and Eggplant
Adapted from the New York Times

6 tbsp olive oil
1 small orange bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
1 medium eggplant, peeled and thinly sliced
2 tbsp herbes de provence
3 garlic cloves, minced
½ cup dry white wine
1¼ pounds mackerel fillets, at room temperature
½ tsp each kosher salt and black pepper
½ tsp sweet paprika

Set a large skillet over medium heat and add olive oil. Add eggplant, season with salt and pepper and cook 5 to 7 minutes. Add garlic and sweet peppers, and cook 5 minutes more, stirring frequently. Add wine and cook until most of liquid has evaporated, about 7 minutes. Season to taste with more salt, and pepper then transfer to one side of a serving platter.

Season mackerel with salt, black pepper and paprika.

Heat olive oil in a large skillet. Place mackerel skin side down in the oil and cook for 3 minutes. Flip and cook for 2 minutes more or until the fish is cooked through.

Transfer fillets to a serving dish atop the sautéed vegetables and enjoy!

Breakfast in Bed(stuy) / Pan-Seared Spanish Mackerel

Pan-Seared Mackerel with Sweet Peppers and Eggplant
 
Author:
Ingredients
  • 6 tbsp olive oil
  • 1 small orange bell pepper, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 1 medium eggplant, peeled and thinly sliced
  • 2 tbsp herbes de provence
  • 3 garlic cloves, minced
  • ½ cup dry white wine
  • 1¼ pounds mackerel fillets, at room temperature
  • ½ tsp each kosher salt and black pepper
  • ½ tsp sweet paprika
Instructions
  1. Set a large skillet over medium heat and add olive oil. Add eggplant, season with salt and pepper and cook 5 to 7 minutes. Add garlic and sweet peppers, and cook 5 minutes more, stirring frequently. Add wine and cook until most of liquid has evaporated, about 7 minutes. Season to taste with more salt, and pepper then transfer to one side of a serving platter.
  2. Season mackerel with salt, black pepper and paprika.
  3. Heat olive oil in a large skillet. Place mackerel skin side down in the oil and cook for 3 minutes. Flip and cook for 2 minutes more or until the fish is cooked through.
  4. Transfer fillets to a serving dish atop the sautéed vegetables and enjoy!
 

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