spanish pub-style mackerel

The story of this recipe starts with a pile of fresh octopus, an abundancy of chopped garlic, much white wine and an excess of olive oil in this restaurant in Cadiz:


Needless to say, this experience was followed by a sleepless night in the hotel, but the basic concept nevertheless struck me as so successful that I wanted to try it at home, using fresh fillets of mackerel, skin on.

Ingredients for 2:

4 super-fresh fillets of mackerel
1 clove of garlic, finely chopped
1 fresh red chili pepper, finely chopped
A bunch of flat-leaf parsley, chopped very fine
Some fresh or dried oregano (optional)
Freshly ground black pepper, salt, lemon juice to taste, good olive oil (as much as you dare)

Heat the oil in a cast-iron skillet, put in the garlic and the chili (and the oregano), sizzle for a while at medium heat. Slide the fillets into the skillet and cook on one side (I can’t decide whether you start with the skin down or not) until you think that after turning and cooking the other side for the same amount of time the fish will be done. Add the parsley and turn the fish around. Cook until done. Prevent the garlic from browning too much. Add salt to taste and transfer the fish fillets to a plate. Add lemon juice and black pepper to the pan, cook a little more on low heat and pour the content of the pan over the fish fillets.


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4 Responses to “spanish pub-style mackerel”

  1. Freek Sluijs Says:

    …about mackerel. When my wife and I visited the south of Portugal many years ago we enjoyed mackerel wich was fryed in tinfoil on a barbecue. Big grains of sea salt were added to it and that was all. Delicious. Back at home in Holland I tried to repeat this trick when a lot of relatives came to a summer garden dinner. The fish caught flame very rapidly, much to my dismay but to great enjoyment of those present. Why did this happen?
    The mackerel in Portugal came right out of the ocean, the mackerel I bought came out of the North sea. The latter containing more fat – because of less rough conditions there – than the other, according to the fish- and seafood shopkeeper whom I later asked. Great fun!

  2. skowroneck Says:

    Haha, one wonders. Maybe the North Sea mackerel had hit a spec of diesel before being caught…

  3. kingbiscuitpants Says:

    Sounds great I love mackeral,though my wife is less than crazy about it, but I bet she’d love this thanks! Since turnabout is fair play you might like this catfish/flounder recipie of mine.

    I’ve been browsing your site & I have my eye on trying the lamb & okra as well, since bothe are favorites. Keep up the good work.

  4. skowroneck Says:

    Will do the catfish, looks great, thx. Give her fresh mackerel (as in: FRESH) and she’ll love it!

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