Atlantic Mackerel
By: Anonymous
Published: Monday, March 29, 2010 - 2:06am

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.