Ingredients for Spicy Mackerel With Chiles And Tomato
- Mackerel Fillets
- Olive Oil
- Yellow Onion
- 1 jalapeño pepper, minced (remove seeds for less heat)
- Garlic Cloves
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 cup chopped ripe tomatoes (about 2 medium)
- 1 tablespoon lime juice
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How to Make Spicy Mackerel With Chiles And Tomato
- Season mackerel fillets generously on both sides with kosher salt and freshly ground black pepper.
- Set aside.
- Heat olive oil in a large frying pan over medium heat.
- Once shimmering, add chopped onion, minced jalapeño, minced garlic, chili powder, and cumin. Season with salt and pepper.
- Cook until vegetables are softened and starting to brown, about 7 minutes, stirring occasionally.
- Add chopped tomatoes and season with additional salt. Cook until tomatoes begin to break down, about 2 minutes more.
- Create 4 indentations in the vegetable mixture. Nestle mackerel fillets, skin-side up, into the indentations.
- Cook until the underside is golden brown and cooked through, about 5-7 minutes. Adjust cooking time depending on the thickness of your fillets.
- Carefully flip the mackerel. Add lime juice and cook, scraping the bottom of the pan to incorporate any browned bits, until almost all liquid is gone and the fish is cooked through, about 2-3 minutes more.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
13g
Fat
23g
Carbs
2g
