Mackerel Recipe

Prepare and portion

If using whole mackerel, rinse and pat dry. Remove head if present and fillet or ask fishmonger for pin-boned fillets. Pat fillets dry with paper towel. Trim into 4 even portions (about 4 oz each).

Season

Place fillets skin-side down on a plate. Sprinkle fine sea salt and freshly ground black pepper evenly over flesh. Let rest at room temperature for 10 minutes to allow the seasoning to penetrate.

Cook

Heat a nonstick or stainless steel skillet over medium-high heat until hot (about 2 minutes). Add 2 tbs extra-virgin olive oil and swirl. Place mackerel fillets skin-side down and press gently for 10 seconds to ensure contact. Cook 3–4 minutes without moving until skin is crisp and golden. Flip carefully and cook 30–60 seconds on the flesh side until just opaque and cooked through (mackerel cooks quickly). Remove to a plate and squeeze half the lemon over the fillets.

Prepare cucumber

Peel the cucumber partially in stripes or leave skin on if preferred. Slice very thinly on a mandoline or with a sharp knife into rounds or half-moons, about 1–2 mm thick.

Dress cucumber

Toss cucumber slices in a bowl with rice vinegar, sugar, a pinch of fine salt and the chopped dill. Let sit for 5–10 minutes to marinate and draw out a little liquid; taste and adjust seasoning.

Prepare tomatoes

Halve or quarter the cherry tomatoes so pieces are roughly uniform (about 3/4–1 inch). Place in a bowl.

Mix crudo

Add the very finely diced shallot to the tomatoes. Drizzle with 1 tablespoon fresh lemon juice and 2 tablespoons extra-virgin olive oil. Season with sea salt and freshly ground black pepper. Toss gently and let sit 5–10 minutes to marry flavors. Fold in sliced basil leaves just before plating.

Plate

Divide the marinated cucumber onto 2 plates as a bed (about half the cucumber mixture per plate). Place two mackerel portions on each plate on top of the cucumber.

Add crudo

Spoon the crudo tomato mixture alongside and slightly over the mackerel so some juices mingle with the fish and cucumber.

Garnish

Drizzle about 1/2 tsp olive oil over each plated portion, scatter microgreens or small herb leaves, and finish with a light sprinkle of flaky sea salt and a crack of black pepper. Serve immediately with the remaining lemon half for additional squeezing.