Fresh mackerel 

We are lucky enough to be holidaying in Mexico and took the opportunity to go out fishing this morning. Now when I say fresh, the fish was probably dead less than two hours before it hit the pan. 

With fish that fresh, my advice would be to keep it simple. I added olive oil and a little butter to the pan over a low to medium heat. I just sprinkled salt and pepper on the flesh side of the fillets. 

Place the fish skin side down and cook until you see it is cooked half way though. Turn and cook until finished. We threw in a splash of beer and some lime juice during cooking. 

That’s it. If you have fresh parsley or dill, throw some of that in too. We didn’t have any but it was still delicious. 

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Published in: on June 1, 2016 at 8:09 pm  Leave a Comment  

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