Many Ways with Mackerel

We’ve mentioned before our new-found love of fresh Spanish mackerel. And we’ve been using it in ever-more different ways. In the last month we’ve had:


Crispy-skin mackerel fillets with curry.


Beer-batter fish & chips with mackerel instead of cod, halibut, or other white fish.


Fish tacos with mackerel. (We have claimed to be the king and queen of fish tacos. See this older post.)


Teriyaki mackerel and onion over rice, with Japanese cucumber, scallion, and ginger salad.

Oysters & Pasta

We were trying to do something different with oysters and pasta last night, instead of the tried-and-true oysters in alfredo sauce.

We fried the oysters crusted with panko bread crumbs, to give them a bit of a crunch. The pasta (fresh fettuccine) was dressed with an artichoke, red pepper, and olive oil bruschetta sauce. Topped it all with crisp fried leek strips. Served with fresh-grated Parmigiano Reggiano.

Paired this with a McManus (California) viogner, an excellent match.

A Few Recent Fun Meals

We haven’t been good about posting meals and wine lately, but here are a few recent dinners (plus one breakfast).


Tuna seared in ginger and sesame seeds, over rice with rainbow chard. With Bogel Sauvignon Blanc.


Butternut squash and black bean chili. With Columbia Crest Cabernet Sauvignon.


Fresh Brussels sprouts in alfredo sauce, with fresh wild sardines fried in panko bread crumbs. With Cline Pinot Gris.


And finally a breakfast creation (we generally eat simple bagel or toast breakfasts, but create a special egg dish every Sunday morning). Mustard glazed spinach, sunny-side-up eggs, topped with mustard toasted croutons.