Description
One of the best fishes to pan fry with the skin on .. Local School mackerel retains its moisture and flavour when cooked skin down first to get that crispy skin … Cook the fillet 2/3 of the way with the skin down, add some Mediterranean style spices (or just some cracked pepper) to the top flesh side before flipping and finishing the cook….don’t be afraid to take out of the pan a little under cooked as the fillet will continue to cook with its own heat …. Another seasonal wild caught fish so enjoy while the season is ON… from All 3 Stores …Durack, Strathpine and Capalaba … All Stores Open 7 Days a Week
COOKING
• Fillets less than 1.5 cm thick do not need to be turned during cooking.
• Fish cooks quickly. Do not overcook. Even when removed from heat, the fish will continue to cook.
• Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.
• Poaching, steaming, baking, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients.
• Marinate in your favorite dressing prior to cooking.
• BBQ. bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.
• Grill or BBQ with lime-butter and seasoned salt.
• Oil the pan or grill to prevent fish from sticking.
• Add leftover fish in broken pieces to salads, soups or sauces.
