Prepare the Mackerel

Start by cleaning the mackerel fillets if they aren't already cleaned. Pat them dry with a paper towel and place them in a dish where you’ll marinate them.

Make the Marinade

In a bowl, mix the lemon juice, white wine vinegar, olive oil, garlic, chili, capers, and a teaspoon of sugar. Season with salt and pepper to taste. Stir well until everything is combined.

Marinate the Fish

Pour the marinade over the mackerel fillets, ensuring that each piece is coated evenly. Cover the dish with an airtight lid or plastic wrap and refrigerate. Let it marinate for at least 1 hour, but it can stand up to 4 hours for a stronger flavor.

Tip: Marinate longer for a deeper taste, but don’t leave it overnight as the acidity will overcook the fish.

Cook the Mackerel

Heat a frying pan over medium heat. Remove the mackerel fillets from the marinade and pat them dry. Cook each fillet for about 3-4 minutes per side until the skin is crispy and the flesh is opaque and flaky.

Tip: You can also grill the mackerel if you prefer a smokier flavor.

Serve and Garnish

Once the mackerel is cooked, place it on a serving dish. Drizzle some extra virgin olive oil over the top and sprinkle with freshly chopped parsley for garnish.

From my own personal experience, this dish pairs perfectly with a light salad or roasted vegetables, making it an excellent option for a fresh, light meal.

Variations & Substitutions

For Dietary Needs:

If you're gluten-free, this recipe is naturally safe, but check your capers (if used) to ensure they're gluten-free.

For low-sodium diets, reduce or eliminate the capers and go light on the salt. Use more herbs like parsley for flavor.

If you’re allergic to fish, try this recipe using chicken breast or tofu instead of mackerel. Both can handle the marination process well.

Vegetarian Option:

Substitute the mackerel with firm tofu. Marinate and sear the tofu in the same way to get a similar texture and flavor.