Spanish Mackerel

Benefiting from careful management of our North American coasts and responsible fishing practices, Spanish mackerel is now a recommended food choice by most major fish and wildlife conservation organizations. Swim aside salmon. Mackerel is considered another super-food powerhouse because it is high in omega-3s. But the best part about mackerel is their rich and savory flavor. They're a welcome addition to both small bites and main courses and can righteously hold their own when paired with stronger flavored ingredients on your dish. So enjoy them now while you can, take a break from them in the midsummer months while they do a bit of feasting themselves, and they'll be back with a vengeance in the fall and early winter. Perhaps something to look forward to besides the obvious changing of leaf colors and the first snowfall?

Spice Rubbed Broiled Mackerel with Garlic and Ginger

Temper the spiciness of this dish with a cool and creamy Cucumber-Dill Salad. Serves: 4.

4 (8 ounce) mackerel fillets
2 tablespoons peeled and minced garlic
2 tablespoons peeled and minced fresh gingerroot
2 tablespoons fresh lime juice
1 tablespoon vegetable oil salt, to taste
1 tablespoon chili powder
1 teaspoon cumin

1. Preheat the broiler. Lightly oil a large shallow baking pan.

2. In a bowl, mix together the garlic, ginger, lime juice, salt, chili powder and cumin.

3. Rub the spice mix onto the mackerel fillets and place them skin side down in the baking pan.

4. Broil the fillets 6-inches from the heat and cook until lightly browned, without turning, for about 7 minutes.

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