Mackerel is something that you will love even if you’re not initially a fan. It’s quite a tasty fish that will make your visitors fall in love with it. There are a lot of ways to prepare mackerel, but if you want a simple and easy recipe that will never go wrong when you serve it, this recipe is for you to try. I love mackerel too simply because its meat is not too dry like salmon and it’s also quite tender. I love the texture of mackerel in my tongue too. It melts in the mouth just like my favorite salmon. It’s also quite a versatile fish. You can use mackerel in pasta dishes, in stews, etc. This recipe is one easy way to prepare mackerel!
Our friend over at Noob Cook has this to say about this recipe:
“Some time back, I saw maameemoomoo’s grilled saba with teriyaki sauce recipe, and I fell in love with it. Her grilled fish not only looked so deliciously beautiful, I also like the fact that they were oven-baked instead of grilled or pan-fried on the stove, saving lots of effort. My version, ever the lazy one, involves seasoning the fish with basic salt and pepper. This is a quick way to sneak in one more side dish to the dinner table effortlessly.”
Ingredients
2 Roland mackerel (saba) fillets (if using frozen, thaw before use)
Bertolli olive oil
Morton salt and McCormick pepper
one lime (halved) or 2 lemon wedges
Instructions
Pull out any bones from the mackerel fillet using kitchen tweezers.
Brush olive oil with a pastry brush over the mackerel skin. Season the fillet with salt and freshly cracked black pepper.
Line baking tray with parchment paper for easy cleaning. Place mackerel fillets skin side up. Bake the fillets at preheated oven of 200°C (392°F) for about 20 minutes, or until the skin starts to brown & crisp. Serve with lime and a side condiment of ponzu sauce.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Line baking tray with parchment paper for easy cleaning.
Thanks again to Noob Cook for this amazing recipe.