Recipe: Atlantic Mackerel [edit]

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Wikipedia

The Atlantic mackerel ''(Scomber scombrus)'', is a pelagic schooling species of mackerel found on both sides of the North Atlantic Ocean. The species is also called Boston mackerel, or just mackerel. The Atlantic Mackerel is by far the most common of the ten species of the family that are caught in British waters. It is extremely common in huge shoals migrating towards the coast to feed on small fish and prawns during the summer. Abundant in cold and temperate shelf areas, it forms large schools near the surface. They overwinter in deeper waters but move closer to shore in spring when water temperatures range between 11° and 14°C. In north-east Atlantic: North Sea (east) and British Isles (west). The North Sea stock decreased dramatically in the 1960s because of direct overfishing. Over fishing has also lead to a worrying decrease in stocks in the west coast of Ireland. Male and female Atlantic mackerel grow at about the same rate, reaching a maximum age of about 20 years and a maximum fork length of about 47 cm. Most Atlantic mackerel are sexually mature by the age of three years.

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Tags: Fish, Ocean, Seafood

Yield: 4 servings

[edit] Ingredients

10	mackerel fillets
½	cup rice or white flour mixed with
½	cup cornmeal
	Canola oil for saute
1	cup sliced sweet onion
2	tablespoons chopped garlic
½	cup vinegar (rice or cider)
8	lrg tomatoes peeled and chopped

[edit] Preparation

Step 1	Cook onions in a stainless pan to release juices and simmer, do not brown, oil is not necessary. Add garlic and cook for 2 minutes, add vinegar, turn up heat and reduce to half. Then add tomatoes and simmer for 10 minutes, puree and adjust seasonings.
Step 2	Fillets should be halved to cut out blood line and bones that run from head of fillet to tail.
Step 3	Dredge mackerel fillets in flour and cornmeal. Saute over high heat in just enough oil not to burn, 1 1/2 minutes per side. Remove fish and wipe out pan. Return fish and add sauce. Cook in pan for 2 minutes more.
Step 4	Serve with citrus corn relish and steamed potatoes or pasta.
Step 5	Optional: Add 1 tablespoon of lime juice mixed with 1 teaspoon of hot pepper paste to the sauce.
Step 6	This recipe yields 4 servings.