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Eating Whatever I Catch from a Secluded Beach
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Recipe
Pan seared Spanish Mackerel with lemon caper sauce
1-2 lbs Spanish mackerel fillets
Lemon juice
Salt
Pepper
Paprika
Cayenne
Flour seasoned with salt and pepper (I use gluten free flour)
1 cup mayo
1 tsp prepared mustard
1 tsp lemon juice
Salt and pepper
1/4-1/2 cup hot chicken broth (not boiling)
2 T finely diced capers
1. Squeeze lemon over mackerel, season both sides with salt, pepper, cayenne, and paprika. Dredge in flour.
2. In a hot skillet, sear fish over medium heat, in fat of choice. I used bacon grease. Set aside.
3. Heat chicken broth. In medium mixing bowl whisk mayo, mustard, lemon juice, salt, and pepper. Whisking continuously slowly drizzle in the hot broth to desired thinness. I use about 1/4 cup. Stir in capers.
4. Layer sauce on plate with fish. Enjoy!