Pan Seared Mackerel with Lemony Tomato Caper Sauce
Serves 4

This is a Scicilian inspired recipe. Mackerel is one of those rich oily fish that should be cooked as fresh as possible. If you're fortunate enough to have a fishmonger who has access to very fresh Spanish Mackerel, you should give this recipe a try. When cooked fresh, there is not a more flavorful yet delicate fish. The tangy fresh tomato, capers, and lemon sauce provides a perfect counterpoint to the fish. Served with a side of roasted potatoes, or spinach ravioli with brown butter and garnished with crispy shiitake, this dish makes a wonderful "primi" for your next big Italian feast, or as a simple main course with a garden salad. Delizioso!

Ingredients:

4 skin-on Spanish Mackerel fillets about six ounces each
2 cups of cherry tomatoes quartered
1 tablespoon capers
2-3 teaspoons lemon juice (to taste)
1 teaspoon fresh thyme leaves (½ teaspoon dried)
½ teaspoon salt and ¼ teaspoon pepper (or to taste)
2 tablespoons olive oil

Preparation:

Sprinkle your fresh fillets with salt and pepper and refrigerate.
Heat a tablespoon of olive oil in a skillet over medium heat, combine the rest of the ingredients and saute until the tomatoes just begin to break down. Remove from heat and keep warm while you cook the fish.
Add a tablespoon of oil to a clean skillet over medium-high heat. Cook the mackerel fillets skin-side up for three minutes. Flip the fillets and cook for another four minutes until the skin is brown and crispy.
Plate the fillets individually and top with the reserved tomato-caper sauce.

*Note: Great served with roasted potatoes or (as pictured) with spinach ravioli and brown butter garnished with crispy shiitake mushrooms, or a green salad.

Wine pairing: White Scicilian wines made from Carricante or Cattarrato grapes; Pinot blanc, Sauvignon blanc, Torrontes, Vermentino, Verdicchio, or Albariño are all good choices. Avoid red wines because they have a metallic taste when paired with mackerel.

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