Mackerel Putanesca

Recipe Ingredients

2 teaspoons	10ml	Mackerel fillets - (10 oz or more ea) (large)
		Or 4 small (6 to 8 oz ea) - skin on
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Finely-diced onion
1 teaspoon	5ml	Chopped garlic
2 teaspoons	10ml	Small capers
6		Anchovy fillets - diced
4		Pepperoncini or Tuscan peppers - diced
8		Black Nicoise olives - pitted, halved
1 teaspoon	5ml	Chopped fresh basil
1 teaspoon	5ml	Chopped fresh oregano
2 tablespoons	30ml	Tomato puree or juice from
		Canned tomatoes
6 teaspoons	30ml	Diced plum tomatoes
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Chopped fresh parsley
		Flour - for dusting

Recipe Instructions

Season fish with salt and pepper. Dust with flour and shake off excess. Saute fillets in olive oil -- flesh-side first for 2 to 3 minutes. Turn fillets over and cook other side for an additional 2 to 3 minutes until flesh turns opaque. Remove fillets and keep warm. Save oil.

Saute onion and garlic in the oil that the fillets were cooked in. Cook until soft but not brown (about 5 minutes). Add capers, anchovies, pepperoncini, olives, basil and oregano. Cook for several minutes. Add canned tomato juice or puree. Mix well and add diced plum tomatoes. Simmer approximately 5 more minutes. Salt and pepper to taste.

Pour sauce over mackerel fillets. Sprinkle with chopped parsley. Serve with orzo (rice shaped pasta) or rice pilaf.

This recipe yields 2 to 4 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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