Most people think of mackerel as cat food or fish bait but small ones can be made to taste really great with the following simple method.
Wash a 3/4 lb. mackerel for each person under cold running water and pat dry
Heat 1/3 cup of olive oil in a cassarole and saute' one clove garlic per person
Add the mackerel and a three-inch sprig of fresh rosemary to the cassarole and lower the heat to medium. Brown the fish well on each side making sure it doesn't stick to the pan. Season with salt and pepper. When the fish is nicely browned, add the juice of 1/2 lemon or 1 whole lime, cover with a tight fiting lid, turn the heat down to low and cook slowly for about 15 min., or until tender. Serve with wedges of lemon or lime on the side.
I'd precede this with a linguine al buro (pasta with just butter and cheese), follow it with a crisp green salad and wash the whole thing down with a light pilsner, cold chardonney or demi-sec champagne and end the meal with dark chocolate and brandy.
Cheers,
Wash a 3/4 lb. mackerel for each person under cold running water and pat dry
Heat 1/3 cup of olive oil in a cassarole and saute' one clove garlic per person
Add the mackerel and a three-inch sprig of fresh rosemary to the cassarole and lower the heat to medium. Brown the fish well on each side making sure it doesn't stick to the pan. Season with salt and pepper. When the fish is nicely browned, add the juice of 1/2 lemon or 1 whole lime, cover with a tight fiting lid, turn the heat down to low and cook slowly for about 15 min., or until tender. Serve with wedges of lemon or lime on the side.
I'd precede this with a linguine al buro (pasta with just butter and cheese), follow it with a crisp green salad and wash the whole thing down with a light pilsner, cold chardonney or demi-sec champagne and end the meal with dark chocolate and brandy.
Cheers,
