Dinner last night - spanish mackerel in a puttanesca sauce over garlic broccoli rabe.

Dinner last night - spanish mackerel in a puttanesca sauce over garlic broccoli rabe.

Mackerel is supposed to be a fatty or oily fish, so I was expecting it to be really strongly flavored, but it was very mild. It had a slightly richer texture than your standard flaky white fish, which was nice.

The sauce is just olive oil, garlic (a lot), a few anchovies, capers, green olives, red pepper flakes, and obs diced tomatoes. I did dust the fish with garlic powder, onion powder, black pepper, and dried oregano before letting it cook in the sauce.

The rabe was just heat olive oil, infuse a bunch of garlic but remove before it burns, cook down/wilt the rabe, then mix the garlic back in when you finish cooking and take it off the heat.

Would eat again.