Main Dish: After learning how to bake mackerel, you absolutely must try this recipe for mackerel lacquered in soy sauce! This ...

First, make the parsley butter. Cream the butter, stir in the parsley and a few drops of lemon juice at a time. Roll into butter pats or form into a roll and wrap in greaseproof paper or tin foil, ...

In this light dish, chef David Swain marinates fish fillets in red wine vinegar and olive oil along with tender carrots and shallots. Using a mandoline, cut the carrots into thin strips. In a small ...

Even out of the water they have a commanding presence. Their skin is shiny silver and midnight blue, and their eyes are hard as garnets. These are wild fish fresh from the ocean, and it shows; even ...

Even out of the water they have a commanding presence. Their skin is shiny silver and midnight blue, and their eyes are hard as garnets. These are wild fish fresh from the ocean, and it shows; even ...

“When people say they don’t like mackerel because it’s too strong and dry, it’s usually because the fish has been overcooked,” said Melissa Clark in The New York Times. Sear the fillets to a ...

Preheat the grill to high. Arrange the tomato slices in a single layer on a lightly-oiled baking tray. Season lightly with some salt and pepper and sprinkle with the thyme leaves. Slash the skin of ...

One of the greatest seafood mysteries is why an assertively flavored fish like salmon is vastly more popular than a milder one like Spanish mackerel. Not to say that one fish is better than the other.