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.

To cook canned mackerel with yogurt mustard sauce;  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 of sardines. To see the complete recipe, continue reading.

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How To Cook Canned Mackerel with Yogurt Mustard Sauce

This recipe transform the simple canned mackerel from an ordinary dish to a more prestigious family dinner.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Fish Recipe

Cuisine: Filipino

Keyword: canned mackerel, mustard sauce, yoghurt

Servings: 2 servings

Calories: 125kcal

Author: Manny

Ingredients

• 15 oz. 425 grams canned mackerel in oil, drained and halved fins and bones removed
• 2 Tbsp pure lemon juice about half slice of lemon
• 1/8 teaspoon pepper
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. garlic minced
• pinch of salt

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

Instructions

How to cook Canned Mackerel with Yogurt Mustard Sauce:

• 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.