Mackerel with Orange

Mackerel with Orange is a well-balanced dish that combines the freshness of citrus with the strong flavor of the fish. Here’s how to prepare it Italian style.

Ingredients

• 4 mackerel fillets
• 2 organic oranges
• 1 organic lemon
• Extra virgin olive oil
• Whole sea salt
• Black pepper
• Fresh parsley (optional)
• Taggiasca black olives (optional)

Preparation

1. Start by cleaning the mackerels, removing the head, guts, tail, and central bone. If you are not comfortable with this phase, the fishmonger can do it for you. Rinse the fillets under running water and dry them with kitchen paper.
2. Grate the zest of one orange, being careful not to include the white part which is bitter, and set it aside. Then squeeze the juice of the two oranges and the lemon.
3. In a non-stick pan, heat a drizzle of extra virgin olive oil and lay the mackerel fillets with the skin-side down. Cook over medium-high heat for about 3-4 minutes, until the skin becomes crispy.
4. Gently flip the fillets and cook for another 2-3 minutes. Season with salt and pepper to taste.
5. Remove the fillets from the pan and arrange them on a serving plate, keeping them warm.
6. In the same pan, pour the orange and lemon juice, add the grated orange zest, and let it reduce over medium-high heat until you get a slightly thickened sauce.
7. Pour the orange sauce over the mackerel fillets and garnish with chopped fresh parsley and black olives if you wish to add additional nuances of taste.

Mackerel is an increasingly appreciated fish for its nutritional properties, especially for its high content of Omega 3. Accompany the dish with a fresh seasonal salad or grilled vegetables for a complete meal. If desired, you can also add a touch of chopped fennel for an even more Mediterranean flavor.