1. Prepare mackerel:. 2. Clean, remove heads and tails, split fish down the spine and remove bones, wash fillets and set aside; this will yield 4 fillets. 3. Cook vegetables:. 4. Heat 1 tablespoon olive oil in large frypan over medium heat. 5. Add onion, sauté stirring for 1 minute, add ginger, stir. 6. Add the squash, chayote, salt, pepper and lemon juice, continue to sauté until vegetables are tender crisp. 7. Add the pepper strips, parsley and cook for 1 minute. 8. Remove from heat, set aside, keep warm. 9. Cook fish:. 10. On a flat dish combine cornmeal, flour, salt, cayenne pepper and paprika 11. In a large frypan over medium-high heat melt butter and 3 tblsp. olive oil. 12. Roll fillets in cornmeal mixture, shake off excess. 13. 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). 14. Serve immediately with warm vegetables on the side. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
