Weekend Cooking: Spanish Mackerel with Cilantro, Chile and Ginger Pesto from The Lobster Place’s Fish of the Month Club

Weekend Cooking, Cooking books, food books

This post is part of fellow book blogger, Beth Fish Reads‘, weekly meme called Weekend Cooking.

If you’ve read any of my recent Weekend Cooking posts, you know that I gave my husband a membership to The Lobster Place’s Fish of the Month Club for Christmas this year. We receive a package at the beginning of the month with 5 different types of fish (which can be frozen) and accompanying recipes.

Lobster Place Fish of the Month Club


The best piece of fish I’ve ever eaten was Spanish Mackerel that my brother caught hours before I ate it…so, I was psyched to see Spanish Mackerel in our box last month! I love my mackerel pan-seared, so I changed the cooking method a bit (my changes are in bold). And, the pesto was bright, unique, and easy to make.

Spanish mackerel with cilantro, chile, and ginger pesto

Spanish Mackerel with Cilantro, Chile, and Ginger Pesto

1 large clove of garlic, peeled
1/2 inch piece of ginger root, peeled
1 small serrano or jalapeño chile, stemmed and seeded (I used 1/2 a jalapeño)
1 tablespoon of lime juice (I used more)
1 tablespoon of canola oil
1 cup loosely packed cilantro leaves
1/4 teaspoon of ground cumin
Pinch of sugar (I used a couple pinches)
3 tablespoons of water
Spanish Mackerel fillets

Directions for the Pesto
Cut the garlic, ginger, and chile into quarters. Add to a blender along with all the remaining ingredients and puree. Season with salt and pepper to taste. There should be about 1/3 cup of sauce.

Directions for Fish
Preheat a broiler, place the fish in a single layer in the broiler pan. Brush with olive oil and season with salt and pepper to taste. Broil about 8 minutes or until a knife blade meets no resistance when inserted into the thickest part of the fish (I pan-seared the fish over high heat in canola oil). Then, with a spatula, remove the fish carefully to a serving plate and spoon about 2 teaspoons of the sauce along the length of the fillets.

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  1. Kay wrote:

    This looks very tasty. I’m so “chicken” about cooking fish at home. We do grill some – well, the husband grills some. I need to just put on my “big girl” pants and try it more often.

    Posted 3.21.15 Reply
  2. Beth F wrote:

    that cilantro pesto sounds awesome.

    Posted 3.21.15 Reply
  3. The operative phrase for Spanish Mackerel, “that my brother caught hours before I ate it.” How was it coming from your box? This pesto sounds yummy. Can use with any fish I would think??

    Posted 3.21.15 Reply
  4. I’m not a big fish person but the variety has always intrigued me. This sounds delicious. I wish I was braver about trying fish at home.

    Posted 3.21.15 Reply
  5. Tina wrote:

    Great decision to use more lime, you can’t go wrong there. Haven’t had mackerel in I don’t know how long!
    I really enjoy your seafood postings.

    Posted 3.21.15 Reply
  6. I’ve never cooked any sort of mackerel – I’ll have to look out for it. Cheers

    Posted 3.21.15 Reply
  7. Trish wrote:

    Ginger pesto! I’ve never heard of using ginger in a pesto before but I bet it gave the dish a great flavor.

    Posted 3.21.15 Reply
  8. Belle Wong wrote:

    This sounds delicious! I think cilantro goes so well with any kind of white fish.

    Posted 3.23.15 Reply
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