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.
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
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.