Pan-fried mackerel fillets Sicilian-style, a quick and easy way to cook mackerel that will make you fall in love at first bite and is an extraordinary fish main course. Mackerel is part of the large blue fish family, a type of fish very common in our seas, known for excellent organoleptic and nutritional qualities. Blue fish are rich in healthy fats known as Omega-3, and also contain many minerals and vitamins, especially A, D, B1, B2 and B12. Eating blue fish like sardines and anchovies is therefore really very healthy and is a cornerstone of the Mediterranean diet. If you don’t love blue fish, and especially mackerel, perhaps because of their bold flavor, I promise this Mediterranean/Sicilian-style pan-fried mackerel is a gourmet recipe that will change your mind. The fragrant, creamy sauce that accompanies it, enriched with cherry tomatoes, capers and raisins, is perfect for tempering the bold flavor of fresh mackerel fillets while highlighting their aromas. Now, enough chatter — let’s get to the kitchen, roll up our sleeves and discover together how to make Sicilian-style pan-fried mackerel. If you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Medium
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to make Sicilian-style mackerel fillets

28 oz mackerel fillets (about 8)
1/3 cup white wine (about 3.4 fl oz)
1 white onion (small)
3/4 cup water (about 7 fl oz (1 glass))
to taste salt
to taste extra virgin olive oil
to taste all-purpose flour
2 cups cherry tomatoes
to taste parsley
3 tbsp raisins
1 tbsp capers (rinsed (desalted))
to taste parsley

Tools

Skillet

Sicilian or Mediterranean-style mackerel

Fillet the mackerel or, as I did, ask your trusted fishmonger to do it for you. Once home, rinse the fillets and let them drain well for a few minutes.
Peel, rinse and slice the onion, place it in a large heavy-bottomed skillet and let it soften with a generous splash of oil. Dredge the mackerel fillets in all-purpose flour, then lay them in the pan and brown them first on one side and then on the other, turning them gently.
Pour the white wine over the mackerel, add the cherry tomatoes cut into small pieces, the raisins, the capers (rinsed to remove the salt), the parsley and, if you like, a few olives (which I didn’t have). Cook for 3 minutes over high heat, then add about 3/4 cup (7 fl oz) of water, sprinkle with salt and simmer over low heat for about 10–15 minutes with the lid on, without stirring the fish (it would break), but occasionally spooning its sauce over it (add a little more water if needed).
When cooking is complete, turn off the heat, let it rest a few minutes and serve.
Our Sicilian-style mackerel are ready; you can enjoy them immediately or prepare them in advance and reheat them when serving. They keep in the fridge for 24 hours covered with cling film or stored in an airtight container and should be reheated before eating.