Mackerel and Mushrooms? It’s a dream dish if you add lemon, and then not much more is really needed. I found the base recipe here; I’ve worked with it twice before, once with sea bass, and it’s been terrific each time.
- three Boston mackerel fillets (a total of 15 ounces) from Pura Vida Fisheries, seasoned on both sides with salt and pepper, sautéed fairly gently with butter and a little olive oil inside a large, thick oval copper pan, flesh side first, then turned after about 3 minutes and the other side cooked for about the same length of time, removed to 2 plates when done, covered to keep warm (or placed inside a just-warm oven), 2 tablespoons of butter added to the pan, and then about 6 ounces of medium-size Shiitake mushrooms (lentinula edodes) from John D. Madura Farm, cut in half, added and sautéed while stirring until lightly cooked, seasoned with salt, pepper, after which a mix of a couple tablespoons of chopped lovage from Two Guys from Woodbridge and chopped parsley from Eataly, plus about a tablespoon (or a little more) of lemon juice was added to the pan, everything stirred before the herbed mushrooms and their juices were spooned on top of the mackerel, which was finished with a little fresh chopped lovage and parsley [in this case, after the picture was taken], garnished with some bronze micro fennel, again from Tow Guys from Woodbridge
- cavolo nero, aka black kale, or Tuscan kale, from Norwich Meadows Farm, sautéed until wilted inside a large enameled cast iron pot with olive oil in which 2 halved garlic cloves from Healthway Farms & CSA had first been heated until beginning to color, seasoned and drizzled with olive oil
- the wine was an Italian (Puglia) white, Verdeca, Angiuli – 2015, from Astor Wines
- the music was Q2 Music, streaming