Spicy Mackerel With Chiles and Tomato |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Spanish mackerel is a common catch-of-the-day here in the summer. It is also one of the less expensive fish to purchase. Nice fatty full of those omega fatty acids! This recipe is especially nice as it will make good use of our garden's chile & tomato bounty. Received this in an email from - thanks, Chowhounds! Ingredients:
16 ounces mackerel fillets, fins removed (about 1 pound) |
2 tablespoons olive oil |
1 yellow onion, halved and thinly sliced crosswise (medium size) |
3 jalapenos, thinly sliced (medium size) |
3 medium garlic cloves, thinly sliced |
1/4 teaspoon chili powder |
1/4 teaspoon cumin, ground |
2 tomatoes, cored, seeded, and medium dice (medium size) |
3 tablespoons lime juice, freshly squeezed (about 1 lime) |
Directions:
1. Season fish generously on both sides with kosher salt and freshly ground black pepper; set aside.
2. Heat oil in a large frying pan over medium heat. When it shimmers, add onion, jalapenos, garlic, chili powder, and cumin and season with salt and freshly ground black pepper. Cook until vegetables are soft and starting to brown, about 7 minutes. Add tomatoes, season with additional salt, and cook until tomatoes just begin to break down, about 2 minutes more.
3. Create 4 spaces in the vegetables, and nestle fish, skin-side up, in the empty spaces. Cook until underside is golden in color, about 5 minutes. Flip fish over, add lime juice, and cook, scraping bottom of pan to incorporate browned bits, until almost all liquid is gone, about 2 minutes more.
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