Main Courses > Seafood Dishes > Fish > Teriyaki Mackerel

Elegant Pan-Seared Mackerel with Lemon-Garlic Butter

This recipe elevates simple mackerel to a gourmet experience. The pan-searing creates a crispy skin, while the lemon-garlic butter sauce adds a bright, rich flavor that perfectly complements the fish's natural taste. Ready in under 30 minutes!

Prep Time
5 minutes
Cook Time
12 minutes
Servings
2
Ingredients
  • 2 Mackerel fillets
  • 4 tablespoons Butter
  • 2 cloves Garlic
  • 2 tablespoons Lemon juice
  • 1 teaspoon Lemon zest
  • 2 tablespoons Fresh parsley
  • 1 tablespoon Olive oil
  • to taste Salt
  • to taste Black pepper

Prepare the Mackerel

Pat the mackerel fillets dry with paper towels. This will help achieve a crispy skin during pan-searing. Season both sides of the fillets with salt and pepper.

Make the Lemon-Garlic Butter Sauce

In a small saucepan, melt the butter over medium-low heat. Add the minced garlic and cook for about 1 minute, or until fragrant, being careful not to burn it. Stir in the lemon juice and lemon zest (if using). Remove from heat and stir in the chopped fresh parsley. Set aside.

Pan-Sear the Mackerel

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the mackerel fillets skin-side down in the skillet. Cook for 6-8 minutes, or until the skin is golden brown and crispy. Use a spatula to gently flip the fillets and cook for another 2-3 minutes, or until the fish is cooked through and flakes easily with a fork.

Serve

Transfer the pan-seared mackerel fillets to serving plates. Spoon the lemon-garlic butter sauce generously over the fish. Serve immediately with your favorite side dishes, such as roasted asparagus, quinoa, or mashed potatoes.

Nutrition Facts Estimated per 100g of product

Calories: 250kcal
Protein: 22g
Fat: 17g
Carbohydrates: 1g
Sodium: 200mg

Other Considerations for Nutrition

This dish provides a good source of healthy fats from the mackerel and olive oil. Using unsalted butter and controlling salt additions can help manage sodium intake. Consider serving with a side of steamed vegetables to increase fiber intake.

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FAQ

  • Can I use dried parsley instead of fresh?

    Fresh parsley is preferred for its brighter flavor, but you can substitute with 1 teaspoon of dried parsley if needed. Add it to the sauce along with the garlic.
  • How do I ensure the mackerel skin gets crispy?

    Make sure the fish skin is very dry before searing. Use medium-high heat and don't overcrowd the pan. Press down gently on the fish skin with a spatula during the first few minutes of cooking to ensure even contact with the pan.
  • Can I add other herbs to the butter sauce?

    Yes, feel free to experiment with other herbs such as thyme, dill, or chives. They all pair well with fish and lemon.