Indian-style pan-fried mackerel
You can make this recipe with most fish filets, but we like it best with mackerel. It's a local fish (for us), fished responsibly, has a good ratio of Omega 3/6 and is sold at a reasonable price. What's more, it freezes better than other kinds of fish. We always have a few filets in the freezer.
Ingredients
- 4 mackerel filets
- 1 tsp salt
- 1 Tbsp turmeric
- ½ Tbsp paprika
- ½ tsp Aleppo pepper
- ½ tsp nigella
- ½ tsp cumin
- ½ tsp dry ginger
- 4 Tbsp clarified butter or coconut oil
- Herbs to taste (parsley, chive, basil, etc.)
- 2 limes, quartered
Method
-
1
Gently rinse filets in cold water. Place fish, skin-side down, on a few paper towels. Place 2-3 sheets of paper towels on top. Let dry for 2 minutes.
-
2
Remove paper towels on top and salt the fish. Let stand 15 minutes.
-
3
Meanwhile, grind spices. Sprinkle on both sides of fish.
-
4
Heat a pan on medium. Pour in half the clarified butter and place fish skin-side up. Let cook for 3-4 minutes without touching it.
-
5
Flip mackerel with a long spatula. Turn off heat, but leave pan on the burner (another 1½-2 minutes) to finish cooking. Pour the remaining clarified butter over filets and garnish with the herbs. Serve with lime quarters.
