Sauteed Mackerel Fillet

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Sauteed Mackerel Fillet

Recipe Information
Source: Davie Gravy Serves/Makes:4 Ingredients 2 1 lbs (.5 kg). makerel fillets, skined and boned 2 tbsp (30 ml) butter 2 large garlic cloves small can of eveporated milk 10 salteen crackers Preparation Gently flatten the fish fillets with a flat surface, reducing the thickness by half. Melt the butter in a hot skillet with the garlic sliced into 1/16" slices Soak the fillets in the milk. Roll the crakers to a medium courseness. Roll the fillets in the cracker crumbs Lay into the hot pan before the garlic is brown. Sautee on first side until you can see the fish is cooked almost through (approx 2 minutes). Turn and cook another minute then serve. Comments I was given this recipe by a fish monger in a small Mexican fishing village, Zihuatanejo, on the Pacific coast. I served it to the raves of diners. He explained to me that mackerel is a very "forgiving" fish and the pressing of the fish made it more even in thickness.

Recipe Information

Source:: Davie Gravy

Serves/Makes:4

Ingredients

2 1 lbs (.5 kg). makerel fillets, skined and boned
2 tbsp (30 ml) butter
2 large garlic cloves
small can of eveporated milk
10 salteen crackers

Preparation

Gently flatten the fish fillets with a flat surface, reducing the thickness by half.
Melt the butter in a hot skillet with the garlic sliced into 1/16" slices
Soak the fillets in the milk.
Roll the crakers to a medium courseness.
Roll the fillets in the cracker crumbs
Lay into the hot pan before the garlic is brown.
Sautee on first side until you can see the fish is cooked almost through (approx 2 minutes).
Turn and cook another minute then serve.

Comments

I was given this recipe by a fish monger in a small Mexican fishing village, Zihuatanejo, on the Pacific coast. I served it to the raves of diners. He explained to me that mackerel is a very "forgiving" fish and the pressing of the fish made it more even in thickness.