Many people are saying they don’t like mackerel because it’s too strong and too dry. Don't believe it! They say it because they don’t know how to cook mackerel. Mackerel, like any other fish, must not be overcooked!
Because mackerel needs a very little amount of time to be cooked, it can become your favorite protein when you plan your weeknight dinner.
Mackerel is high in protein and provides omega-3 fatty acids. It is also an excellent source of vitamin B-12, D, C, PP, H and K. It also contains iron, zinc, magnesium, phosphorus and other elements, so the benefits of this wonderful fish are simply obvious.
And another indisputable advantage of mackerel is that it is quite inexpensive compared to many other varieties of sea fish.
So, here is one of my favorite pan-seared mackerel recipes
You will need:
Mackerel fillet - 4 pcs.
Natural yogurt - 2-3 tbsp.
Prepared horseradish - 1 tsp.
Honey mustard - 1 tsp.
Smoked paprika - 1 tsp.
Sumac - 1 tsp.
Salt and pepper to taste
Flour - 2-3 tbsp. for breading
Any neutral oil of your choice - 2-3 tbsp.
Step 1
Marinate the fish in a mixture of natural yogurt, horseradish and mustard. Ideally for an hour, but if you don't have time, then 10-15 minutes will be enough.
Step 2
Combine flour, salt, pepper, half paprika and half sumac on a flat plate.
Step 3
Dredge both sides of each fillet in the flour.
Prepare your skillet: add oil on it and set it over high heat. When oil is hot, add mackerel in one layer, skin side down. Sprinkle the top of each fillet with the rest of paprika and sumac. Cook for 3 minutes, then flip and cook for 1 to 2 minutes longer, until fish is cooked through. Transfer fillets to a platter.
That's all! It is ready! Serve hot.
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