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Pan Seared Mackerel with Pistachio Pesto

Spencer Watts will sear this Mackerel into your memory with this recipe.  Watch Fish The Dish for more tips!


4 Mackerel fillets, 4 oz each, skin on, bones removed
2 Tbsp Canola oil, for searing fish
Salt to taste
3 Tbsp Panko
4 Tbsp Parmesan

1/2 cup Pistachios, shells removed 
1 cup Basil leaves, well packed
1 cup Cilantro leaves, well packed
1 cup Mint leaves
1 cup Parsley leaves
1/2  cup Olive oil
Salt to taste       
1/2 jalapeƱo pepper, seeded and de-veined (optional)

Yogurt Dip:
1 cup Yogurt
1 clove Garlic, grated
2 Tbsp Chives, chopped
1/2 Lemon, juiced
4 Pitas


To make pesto, in a food processor, blitz basil, mint, parsley, cilantro, pistachios, olive oil, and salt. Continue adding oil, a little at a time to get a thick moist mixture. Add jalapenos to get a final pulse. Transfer pesto to a bowl. 

Make yogurt dip, combine yogurt, grated garlic, lemon juice, and salt in a bowl and set aside until ready to use. 

Turn on the oven broiler on high. 

Rinse mackerel and pat dry. Run your finger down the center of the fish to ensure that all the bones have been removed. If you find any you can pull them out with your fingers. 
Season fish with salt. Set a large saute pan over medium-high heat. Swirl in 1-2 tbsp canola oil. When hot, lay fillets skin side down, in a pan and press the fish into the skillet to ensure crispy skin. Cook 3-4 minutes or until skin is crisp and golden. 

Remove fish from the pan and place onto a baking tray skin side down. 
Spread pesto over the mackerel. Sprinkle grated Parmesan and panko over the top. Drizzle with a touch of oil. Place under the broiler to finish cooking for approximately 2 minutes. 

Drizzle oil on a pita, and season with salt and pepper. Grill on a grill pan for 30-60 seconds a side. 

Plate broiled pesto mackerel on the pita, and top with yogurt. Garnish with pistachios. 

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