Atlantic Mackerel

Photo: flickr user homecooked by deedee

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Yield:

4.0 servings

Added:

March 29, 2010

Creator:

Anonymous

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Ingredients

10 mackerel fillets

1/2 cup rice or white flour mixed with

1/2 cup cornmeal

Canola oil for saute

1 cup sliced sweet onion

2 tablespoons chopped garlic

1/2 cup vinegar (rice or cider)

8 lrg tomatoes peeled and chopped

Preparation

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.

2

Fillets should be halved to cut out blood line and bones that run from head of fillet to tail.

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.

4

Serve with citrus corn relish and steamed potatoes or pasta.

5

Optional: Add 1 tablespoon of lime juice mixed with 1 teaspoon of hot pepper paste to the sauce.

6

This recipe yields 4 servings.

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