Pan Seared Mackerel Fillets with Neuvo Gremolata

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Pan Seared Mackerel Fillets with Neuvo Gremolata
Serves 2
Mackerel, a relative of the Tuna, is a darker flesh fish, with an oil content which makes it an excellent choice for roasting and grilling or pan-frying.
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  1. 1 each Mackerel Fillets and pin-boned at Nino's
  2. 1 Tbsp. Olive Oil
  3. 1⁄2 tsp. Kosher or Sea Salt
  4. 1⁄4 tsp. Black Pepper, freshly ground
  5. - For Neuvo Gremolata & Topping
  6. 1 each Lemon, peel only, minced
  7. 1 Tbsp. Fresh, Lemon Juice
  8. 2 Tbsp. Olive Oil
  9. 3 cloves Garlic, chopped
  10. 2 Tbsp. Italian Parsley, chopped
  11. 1 Tbsp. Sun-Dried Tomato (oil packed), chopped
  12. 1⁄4 cup Salvaggio's Italian Bread Crumbs
  13. 2 Tbsp. Salted Butter
  1. Prepare Gremolata base first, by combining the minced lemon peel with the garlic, parsley and sun-dried tomato.
  2. Whisk in the lemon juice and 2 Tbsp. olive oil to make a sort of dressing.
  3. In a small non-stick saute pan over medium heat, melt butter then add the Italian bread crumbs. Saute until the bread crumbs are lightly toasted. Cool and reserve.
  4. Heat a medium size, non-stick saute pan on medium high heat.
  5. Brush Mackerel fillets with 1 Tbsp. olive oil and then season with salt and pepper.
  6. Pan sear the mackerel fillets, starting skin side down, for approximately 3 minutes then turn over and cook once again for approximately 3 minutes. The fish flesh should be firm and opaque.
  7. Remove cooked fillets to a serving plate and top each with a generous teaspoon of the Gremolata dressing mixture then sprinkle a generous 1 to 2 tablespoons of the toasted Italian bread crumbs over that.
  8. Serve.
Nino Salvaggio