Canned Mackerel with Yogurt Mustard Sauce
This recipe transform the simple canned mackerel from an ordinary dish to a more prestigious family dinner. Lemon juice takes away the fishy taste and adds a touch of piquancy to the fish, while the extra virgin olive oil and garlic round out the flavor. This can also be a perfect combination to pasta without the yogurt mustard sauce.
2 Tbsp pure lemon juice, about half slice of lemon
1/8 teaspoon pepper
pinch of salt
15 OZ. (425 grams) canned mackerel in oil, drained and halved fins and bones removed
2 Tbsp. extra virgin olive oil
1 Tbsp. garlic, minced
For the sauce:
1/2 cup unflavored plain yogurt
1/2 cup salad and sandwich spread
2 Tbsp. Dijon mustard
2 Tbsp. chopped parsley
1/4 tsp. salt
- In a small bowl, combine lemon juice, pepper and salt. Pour over mackerel and set aside for 10 minutes.
- While mackerel are marinating, prepare the sauce. Mix together yogurt, sandwich spread and mustard.
- Stir in chopped parsley and salt. Set aside and put in a refrigerator.
- Heat oil in a pan and saute garlic until it becomes slightly brown.
- Arrange mackerel halves in the pan, being careful not to break them.
- Fry the fish for 1 minute on one side, gently flipping over and fry the other side for another minute.
- Transfer to a serving plate. Pour excess olive oil and garlic bits on top pf sardines. Serve with the sauce.
- If you want to use it for pasta, before marinating the canned mackerel, break it into large flakes, increase amount of salt to 1/2 teaspoon and minced garlic to 2 tablespoons. After frying, toss with cooked spaghetti pasta, and sprinkle with Parmesan cheese.