Pan-Seared Mackerel with Lemon Garlic Butter

Name: Pan-Seared Mackerel with Lemon Garlic Butter
Total time: 15 min
Yield: 1 serving
Ingredients: 1 mackerel fillet; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 clove garlic, minced; Juice of 1/2 lemon; Salt to taste; Black pepper to taste; Fresh parsley, chopped (for garnish)

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15 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Unsalted butter An equal amount of salted butter; use less added salt to taste.
Fresh parsley An equal amount of chopped fresh dill for a similarly fresh garnish.
Fresh lemon juice An equal amount of fresh lime juice for a comparable bright acidity.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein22 g

Carbohydrates2 g

Fat28 g

Fiber 0 g · Sugar 1 g · Sodium 420 mg

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Enjoy a deliciously simple pan-seared mackerel, complemented by a zesty lemon garlic butter sauce. This dish highlights the rich, oily flavors of mackerel, making it a nutritious and satisfying main course.

Main Dish

Steps

Heat olive oil in a skillet over medium-high heat.
Season the mackerel fillet with salt and black pepper on both sides.
Once the oil is hot, place the mackerel skin-side down into the skillet.
Cook for about 4-5 minutes until the skin is crispy.
Flip the fillet and cook for an additional 2-3 minutes until cooked through.
In the same skillet, reduce heat to low and add butter and minced garlic.
Sauté for about 1 minute until fragrant, then add lemon juice.
Pour the lemon garlic butter over the cooked mackerel.
Garnish with fresh parsley before serving.

Tips for Pan-Seared Mackerel with Lemon Garlic Butter

Pat the fish skin dry before cooking; excess moisture can prevent it from crisping.
A thin, flexible fish spatula makes it easier to turn the fillet without tearing it.
Mackerel is done when the flesh turns opaque and separates easily into flakes; avoid cooking until dry.

Drink pairing

A crisp, dry white wine such as Albariño
Its bright acidity complements the lemon and cuts through the rich, oily mackerel.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the fish may be less crisp after storage.