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 onions, finely chopped
2 teaspoons fresh ginger, finely grated
1 chayotes, peeled, seeded, cut in 1 inch cubes
3 cups acorn squash, peeled, seeded, cut in 1/2 inch cubes
1 large sweet red peppers, 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:
Prepare mackerel:.
Clean, remove heads and tails, split fish down the spine and remove bones, wash fillets and set aside; this will yield 4 fillets.
Cook vegetables:.
Heat 1 tablespoon olive oil in large frypan over medium heat.
Add onion, saute stirring for 1 minute, add ginger, stir.
Add the squash, chayote, salt, pepper and lemon juice, continue to saute until vegetables are tender crisp.
Add the pepper strips, parsley and cook for 1 minute.
Remove from heat, set aside, keep warm.
Cook fish:.
On a flat dish combine cornmeal, flour, salt, cayenne pepper and paprika
In a large frypan over medium-high heat melt butter and 3 tblsp. olive oil.
Roll fillets in cornmeal mixture, shake off excess.
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).
Serve immediately with warm vegetables on the side. Enjoy!
Servings: 4
Time preparation: 30 min.
Time total: 50 min.