Crunchy Mackerel with Sauteed Mushrooms in Lemon Juice Sauce
I love mackerel. But its smell doesn’t love my house so I rarely cooked it.
Until I stumbled upon this method to avoid it smelling the entire house when cooking it in a pan.
Simply put a bowl with white vinegar just next to the stove.
When I read it I thought of another mambo jumbo technique you can find plenty of on the internet. But, hey, white vinegar is super cheap so why not trying!
It worked!!
Because I was afraid that the smelly smoke would contaminate my softboxes diffusers, I didn’t film it, unfortunately. But I could take nice pics to put on the website as you can see.
Why is this recipe a good post-workout?
Mackerel contains high amounts of omega3s which have an anabolic effect. This means that they can stimulate directly muscle protein synthesis which becomes synergistic with your workout.
How does it taste like?
Fatty fish cooked in a hot pan with olive oil is amazing because, when you sear it, the Maillard reaction takes place and the fish surface becomes super crunchy. Having the oil infused with garlic before searing the fish will infuse all that goodness into the fish.
Let me tell you what a match made in heaven is mackerel with olive oil, garlic, and lemon!
The parley then will completely remove the fishy taste creating a great balance with the lemon and all the other tastes.
I’m really proud of this simple yet succulent dish!
| Prep Time | 5 min |
| Cook Time | 10 min |
| Servings |
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- 200 g champignons sliced
- 1 mackerel gutted, head, tail, and spine removed
- 2 tbsp olive oil
- 2 cloves garlic
- 1/2 lemon lemon juice
- salt to taste
- black pepper to taste
- chili powder to taste
- parsley to taste
Ingredients
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Nutrition Facts
Crunchy Mackerel with Sauteed Mushrooms in Lemon Juice Sauce
Amount Per Serving
Calories 690
Calories from Fat 423
% Daily Value*
Total Fat 47g
72%
Saturated Fat 9.4g
47%
Total Carbohydrates 2g
1%
Dietary Fiber 3g
12%
Sugars 0.2g
Protein 61g
122%
* Percent Daily Values are based on a 2000 calorie diet.
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- In a hot pan on medium-high heat add 1 tbsp olive oil
- When oil starts to smoke add 1 clove of garlic minced and chili powder
- When the garlic starts to brown (30 seconds) add the sliced mushrooms
- Add a pinch of salt
- Stir constantly until mushrooms shrink in size (approx. 2-3 min)
- Set mushrooms aside
- Pat the mackerel dry with paper towel and season with salt and pepper
- In the same pan, over high-medium heat, add 1 tbsp olive oil
- When oil start to smoke, add 1 clove of garlic crushed
- When the garlic is brown from both sides, remove and add in the mackerel with skin side down
- Leave it for approx. 1 min or until it detaches from the pan
- Flip it and leave it approx. 3 min
- Pour the juice of half lemon and reduce the heat to medium
- Cover for approx. 3 min (peak the flesh to see if it's cooked)
- When done, transfer to a plate, put the mushrooms aside
- Sprinkle with freshly ground black pepper and fresheley chopped parsley
If you are not doing the ketogenic diet, feel free to serve it with a steamed or baked sweet potato with a drizzle of salt, olive oil, black pepper, and cayenne.
