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.
Serve with citrus corn relish and steamed potatoes or pasta.
Optional: Add 1 tablespoon of lime juicemixed with 1 teaspoon of hot pepper paste to the sauce.