Pan seared Mackerel with Mango Salsa

Pan Seared Spanish Mackerel (Batang / Beh Ka)  with Mango Salsa.

Spanish Mackerel has always been one of my favorite fish due to its rich and unique taste. I grew up with Spanish mackerel as my dad would bring this fish back on a constant basis (my late father used to own a fleet of fishing boat) as it is easy to prepare, tasty, cheap, abundant and best of all, does not have much bones and the kids could eat it without much caution. Although I traditionally eat the fish coated with coriander powder and shallow fried, I actually enjoy the fish simply seasoned with salt and pepper as well because it allows for me to taste the true taste of the fish although I must say the former method is delicious too. Give this recipe a go, the tangy-ness and freshness from the salsa and the sweetness from the mango pairs well with the robust Spanish mackerel. This recipe also works tremendously well with Salmon, Tuna and other game fish as well.

Ingredients:
2 - 3 Spanish mackerel (steak cut or fillet)
1 whole Thai mango
3 ripe tomatoes (use Romano tomatoes for size comparison)
1 Japanese cucumber
1 small onion
1 clove garlic
Juice of 1 lemon
Ground black pepper
Salt
Tabasco sauce (optional)
Apple cider
Extra Virgin Olive Oil (EVOO)
Essential Oil: Basil, Lemon and Lime.

How to use Essential Oil (EO) for cooking:

First and foremost, please check and ensure that the essential oils that you intend to use are safe for ingestion. I got mine from here, so I know that I could use them with a peace of mind.

I use Basil, Lemon and Lime Essential Oil for my vinaigrette recipe. In order to use the EO in adequate portion, please adhere to the following: 

1. DO NOT use EO from unknown, unspecified and unverified sources (Can't stress this enough)
2. DO NOT drip the EO directly on your dish
3. DO NOT use EO on direct heat to avoid destroying the benefits of the EO

This is how you SHOULD do when using the EO for cooking this recipe. Pour some EVOO into a small bowl, then mix (dilute) the Essential Oil into the EVOO so that you can add the EO evenly and safely to the dish. By the way, dripping the EO directly on the dish will not cause you to die from EO overdose BUT it will definitely destroy your dish. 

For this dish, you must follow the following sequence:

1. Add ONE drop of LEMON and ONE drop of LIME Essential Oil diluted in 2 tablespoon of EVOO. 
2. Save 2 teapoon of the mixture to be added on top of the Spanish Mackerel while it is resting.
3. Add ONE drop of BASIL Essential Oil to the remaining mixture and add them to the salsa.

Direction (Salsa):

1. To make the salsa, finely diced the onion and place them into a mixing bowl. 
2. Wash and remove the seeds from the tomatoes. Dice the tomatoes. 
3. Wash the cucumber. Slice them length wise and remove the seeds. Diced the cucumber.
4. Add item 1, 2 and 3 into a mixing bowl with the Essential Oil mixture, the lemon juice, salt, pepper and a dash of Tabasco sauce for kick. Cover and let them season in the fridge for 10-15 minutes.
5. You can also add 1 clove of crush garlic and sliced basil into the salsa.

Direction :

1. Season the Spanich mackerel steak with black pepper and salt.
2. Heat up a pan. Add 2 Tablespoon of EVOO and place the Spanish Mackerel steak into the pan.
3. Sear for 3-5 minutes on one side then turn the fish around and add in a clove of crushed garlic and 1 knob of butter. Spoon the oil over the fish constantly to baste the fish with flavor.
4. Remove the pan from the heat after 3-5 minutes, spoon the Essential Oil mixture onto the fish and let it rest.
5. Bring the salsa out of the fridge. 
6. Cut, score and remove the flesh of the mango into the salsa. Lightly mix the mango into the salsa.
7. Spoon the salsa over the plate and place the seared mackerel on top of the salsa.
8. Finish with a small spoon of salsa onto the fish and drizzle with a dash of Extra virgin olive oil to serve. 

Pan Seared Spanich Mackerel (Batang / Beh Ka)  with Mango Salsa.

NOTE:

This is a FREE website and also my source of income to support my family. If you liked the recipes that I am posting and appreciate the effort I put into developing these recipes, you could help by using This Link to purchase your Essential Oils. 

If you would like to consider using Essential Oils for cooking, you can get yours from here as this is where I got mine from. The reason for using this brand of Essential Oil is due to the reliable sources of their raw ingredients (own plantations) and the patented distillation technology employed by the company.

I also conduct workshops/classes for groups, so if you would like to engage my service please send me a direct email: seage79@gmail.com. You may also like to consider engaging me to prepare a meal for you or for a group of your friends at a designated place of your choice or at my humble abode (A group of 4-8).

Please note that I spend a considerable amount of my time and effort to develop this website, so if you would like to use any information or resources from my website, the least I could ask you to do is to give credit and provide a link for your readers to visit my page. Thanks in advance for your support.