MACKEREL WITH LEMON AND WALNUT-PARSLEY PESTO
15 MINUTES (8 ACTIVE)
4 SERVINGS
We see a lot of mackerel skies during winters in Seattle, but we don’t see so much mackerel on menus—unless, of course, it’s a Japanese restaurant, where simply broiled mackerel shows what a delicious fish it can be. Mackerel is full of omega-3s and is a forgiving fish to cook, but you may need to seek it out at an Asian market (or in the freezer at your local fishmonger). Here I use the basic broiler technique, topping the fillets with our trusty walnut-parsley pesto for a nicely browned, crackly topping to the tender-textured fish. If you can’t find mackerel, salmon or black cod would work, but they’re thicker fillets and will likely need more time to cook. Roast them until almost done in a medium oven (350˚F), and then place them just below the broiler to brown.
• 4 (4-ounce) skin-on Atlantic mackerel (also sold as Boston, Common, Caballa, or Saba mackerel) fillets
• Fine sea salt and freshly ground black pepper to taste
• Neutral oil, such as canola or grapeseed, for the pan
• 2 teaspoons freshly squeezed lemon juice
• 4 tablespoons Walnut-Parsley Pesto
• 1 lemon, cut into wedges, for serving
Score the skin of the mackerel fillets and trim off any remaining belly bones. Season the fillets to taste with salt and pepper. Chill and let rest for 15 minutes before cooking.
Place the oven rack in the top position and heat the broiler. Line a baking sheet with aluminum foil. Rub a very thin layer of oil on the foil. Lay the fillets on the prepared sheet, skin side down, and sprinkle with lemon juice. Spread a thin layer of walnut-parsley pesto on each fillet and broil until the fish is just opaque at the center and the surface is browned, rotating once, about 6 minutes total. Serve with the lemon wedges.
WHITE BEAN SALAD WITH POMEGRANATE AND PARSLEY
If winter food ever feels a bit drab, I reach for pomegranate seeds to bring bracing tartness, bright color, and crunch to a dish (oh, and lots of antioxidants, too). Toss together 1¾ cups cooked, drained cannellini beans (1 [15-ounce] can), ⅓ cup pomegranate seeds, 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, ¼ cup thinly sliced scallions, and 2 tablespoons chopped flat-leaf parsley leaves. Season to taste with fine sea salt and freshly ground black pepper.