Pan-Seared Spanish Mackerel with Lemon Garlic Pan Sauce
Ingredients
- 4 Spanish mackerel fillets (about 6 oz each), skin on
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 2 tablespoons unsalted butter
- Juice of 1 fresh lemon
- 1/4 cup dry white wine or low-sodium chicken broth
- 1 tablespoon capers, drained (optional)
- 2 tablespoons fresh parsley, roughly chopped
Instructions
- Remove fillets from the fridge 10 minutes before cooking to take the chill off.
- Pat fillets completely dry with paper towels on both sides.
- Mix salt, pepper, smoked paprika, and cayenne in a small bowl. Rub evenly over both sides of each fillet.
- Heat olive oil in a large skillet over medium-high heat for 2 full minutes until hot.
- Place fillets skin-side down. Press gently for 30 seconds. Cook undisturbed for 4 minutes.
- Flip fillets carefully. Cook another 2 to 3 minutes until flesh flakes easily and is opaque throughout. Remove to a plate.
- Reduce heat to medium. Add butter to the same pan. Once melted, add sliced garlic and cook 60 seconds until golden.
- Pour in white wine or broth. Scrape up any bits from the pan bottom. Add lemon juice and capers if using.
- Simmer sauce for 2 minutes until slightly reduced. Stir in parsley.
- Spoon sauce over fillets and serve immediately.
Notes
Always pat the fillets completely dry before seasoning — this is the single most important step for getting a proper sear without sticking.