Updated: Apr 27, 2020
We love all seafood, well Michael more then I. There are a few seafood proteins I am not a fan of but I will always try a dish even if it is something I am not a fan of.
Well, I have been trying to come up with a way to make Mackerel. I have bought a large bag of Mackerel at Costco and everything I come up with is just Okay. Well I came across this recipe and it is wonderful; its in the book by Paul Johnson, Fish Forever, published by Wiley. Paul is the owner of the Monterey Fish Market.
I serve this dish as a sandwich.
Pickled Onions and Fennel
1 large red onion thinly sliced
1 medium bulb of fennel, trimmed, cored and thinly sliced
1/2 cup freshly squeezed grapefruit juice
1/2 cup apple cider vinegar
1 tablespoon Agave
1 tablespoon of minced fresh cilantro
1/2 cup of ice cubes
Put onions and fennel in a bowl and add boiling water to cover; let stand for 1 minute.
Drain, return to bowl and add the balance of ingredients, toss and let stand of a least an hour in the fridge.
4 5oz filets Spanish Mackerel, skin on
3 tablespoons of sea salt
3 tablespoons of curry powder blend of choice
3 tablespoons of olive oil
1 teaspoon of fresh lemon juice
Salt the skin of the Mackerel, it should be entirely covered. Place in the fridge for at least 30 minutes.
Place mackerel on a cutting board skin side up. With a knife, held at 90 degrees, scrap the skin, moving away from you, scrap skin about 8 to 10 times to draw up moisture, and to remove the salt. Dry fish.
Mis together curry powder mix, 1 tablespoon of olive oil, and lemon juice into a paste. Spread on the flesh side of the fish.
Heat a handle griddle pan over high heat on the stovetop. Add the balance olive oil and place the skin side down on the griddle. Shake griddle to be sure the skin does not skin. Cook for about 5 minutes, shaking griddle occasionally, Next place griddle under the broiler and cook for an additional 3 to 4 minutes until fish is almost opaque.
Remove from broiler, remove and place fish on freshly sliced french bread and top with onions and fennel.