Equipment
Ingredients
Mackerel
- 300 g mackerel fillets, skin-on, pin bones removed
- 3 g black pepper, coarsely cracked
- 3 g sea salt, fine
- 15 ml olive oil
Warm Salsa
- 15 ml olive oil
- 100 g red bell pepper, diced
- 100 g green bell pepper, diced
- 80 g red onion, diced
- 150 g cherry tomatoes, halved
- 2 garlic, minced
- 10 g fresh parsley, chopped
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Dice the red bell pepper, green bell pepper, and red onion. Halve the cherry tomatoes, mince the garlic, and roughly chop the fresh parsley.
Thoroughly pat the mackerel fillets dry with paper towels. Season the flesh side generously with sea salt and press the coarsely cracked black pepper firmly into the fish so it adheres.
Heat 15ml of olive oil in a large frying pan over medium heat. Add the diced bell peppers, red onion, and minced garlic. Cook, stirring frequently, until the vegetables begin to soften and become fragrant.
Add the halved cherry tomatoes to the pan. Cook until the tomatoes begin to soften and release their juices, creating a light sauce. Stir in the lemon juice and half of the chopped parsley. Transfer the warm salsa to a bowl and cover to keep warm.
Wipe the frying pan clean and return it to medium-high heat with the remaining 15ml of olive oil. Once the oil is shimmering, place the mackerel fillets skin-side down. Gently press down on the fillets with a spatula for the first 15 seconds to prevent them from curling. Cook for 3 minutes, then carefully flip and cook the flesh side for 1 to 2 minutes until the internal temperature reaches 63 degrees Celsius (145 degrees Fahrenheit).
Spoon the warm bell pepper salsa onto serving plates, spreading it out to form a bed. Lay the seared mackerel fillets skin-side up on top of the salsa. Garnish with the remaining fresh parsley and serve immediately.
Chef's Notes
- Cracking black pepper coarsely with a mortar and pestle or the bottom of a heavy pan provides a vastly superior texture and burst of flavor compared to finely ground pepper from a shaker.
- Mackerel is a rich, oily fish. The acidity from the blistered tomatoes and lemon juice in the salsa is crucial for cutting through that richness and balancing the palate.
- Scoring the skin of the mackerel with three shallow, diagonal cuts before cooking can help prevent the fillets from curling and allows the seasoning to penetrate deeper.
Storage
Refrigerator: 2 days — Store mackerel and salsa in separate airtight containers.
Reheating: Gently reheat the salsa in a pan over low heat. Eat the mackerel cold or gently warm it in a skillet to avoid overcooking and drying out the flesh.
