Pan-Seared Mackerel

by Elspeth Hay

This is about as simple—and good—as it gets. Fresh mackerel is best, but the season is short. We’ve made it with thawed frozen whole fish and it’s still delicious.


  • 1 half-pound whole mackerel per person
  • Fine-grained sea salt
  • Olive oil

Rinse each fish and pat dry. Rub salt all over the skin. Warm up a glug of olive oil in a large cast-iron skillet over medium high heat. Sear the fish for 5 minutes on the first side; then flip and turn off the heat. Let the fish sit for 5-10 minutes, then enjoy hot.