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!