Pan-Fried Mackerel With Red Pepper and Squash

Ingredients

• 2 mackerel, large
• 1/2 cup yellow cornmeal
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon sweet paprika
• 4 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup onion, finely chopped
• 2 teaspoons fresh ginger, finely grated
• 1 chayote, peeled, seeded, cut in 1 inch cubes
• 3 cups acorn squash, peeled, seeded, cut in 1/2 inch cubes
• 1 large sweet red pepper, cored, seeded, cut in 1/4 inch strips
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons fresh parsley, minced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Directions

1. 1

   Prepare mackerel:.

2. 2

   Clean, remove heads and tails, split fish down the spine and remove bones, wash fillets and set aside; this will yield 4 fillets.

3. 3

   Cook vegetables:.

4. 4

   Heat 1 tablespoon olive oil in large frypan over medium heat.

5. 5

   Add onion, sauté stirring for 1 minute, add ginger, stir.

6. 6

   Add the squash, chayote, salt, pepper and lemon juice, continue to sauté until vegetables are tender crisp.

7. 7

   Add the pepper strips, parsley and cook for 1 minute.

8. 8

   Remove from heat, set aside, keep warm.

9. 9

   Cook fish:.

10. 10

    On a flat dish combine cornmeal, flour, salt, cayenne pepper and paprika

11. 11

    In a large frypan over medium-high heat melt butter and 3 tblsp. olive oil.

12. 12

    Roll fillets in cornmeal mixture, shake off excess.

13. 13

    Place in frypan skin side up, cook 3 to 5 minutes, flip over and cook another 3 to 5 minutes (depends on thickness of fish).

14. 14

    Serve immediately with warm vegetables on the side. Enjoy!