Mackerel with Garlic Herb Butter
Mackerel fillets pan-seared and finished with a generous dollop of garlic herb butter.
Ingredients
2 mackerel fillets (~5–6 oz each), skin on
Salt and pepper, to taste
1 Tbsp butter or tallow (for searing)
2 Tbsp butter, softened
1 clove garlic, finely minced
1 tsp fresh parsley, chopped
½ tsp fresh dill or thyme (optional)
½ tsp lemon zest
Pinch of salt
Lemon wedges
1 tsp olive oil (cold drizzle)
Extra chopped herbs for garnish
Macronutrients
(makes 2 servings)
Protein: 30g
Fat: 40g
Carbs: 1g
Preparation
In a small bowl, mix softened butter (2 Tbsp) with minced garlic, parsley, dill or thyme (optional), lemon zest, and salt. Set aside or refrigerate until ready to use.
Pat the mackerel fillets dry and season with salt and pepper. Heat butter or tallow (1 Tbsp) in a skillet over medium-high heat. Place fillets skin-side down and cook for 3–4 minutes, pressing gently so the skin crisps.
Flip and cook the flesh side for 1–2 minutes, until the fish is opaque and flakes easily.
Plate fillets hot and top with a generous spoonful of garlic herb butter. Let melt slightly over the fish. Garnish with herbs and a squeeze of lemon, and drizzle with olive oil (1 tsp, optional) if desired.
75lbs