Pan-Seared Mackerel with Balsamic-Orange Glaze

One of our Harvester crew members, Courtney, the friendly face who carefully processes our landings, packing and freezing them within hours to preserve their freshness, recently shared a photo of a mackerel dish she made for her family. I immediately asked her to share the recipe, which we’re thrilled to feature here. Courtney just purchased her first fishing boat and is working toward her state license to fish for mackerel, a fitting milestone for someone so dedicated to our mission of sustainability, community, and respect for the ocean.

At Chatham Harvesters, we value the small-boat way of fishing, thoughtful, responsible, and rooted in local tradition. Mackerel, while sometimes caught as bycatch by large industrial herring boats, holds special meaning for small-boat fishers like Courtney. It represents both opportunity and stewardship: the chance to earn a living from the sea while protecting its balance for future generations. Supporting fishers like Courtney helps ensure that local waters remain productive and that our seafood continues to come from hands that care deeply about the health of our oceans.

Mackerel also happens to be one of the most nourishing fish you can eat,  rich in protein, omega-3 fatty acids, and essential nutrients like vitamin D and B vitamins. It’s wholesome, flavorful, and full of energy, much like Courtney herself. So, as we celebrate her aspiration and journey toward joining our fishing fleet, we’re proud to share her recipe for Pan-Seared Mackerel with Balsamic-Orange Glaze, a beautiful reflection of her skill, spirit, and connection to the sea.

Pan-Seared Mackerel with Balsamic-Orange Glaze

Serves 2

Ingredients

For the fish:

• 1/2 lb. of mackerel, center bone removed (optional)

• 1/8 tsp Lemon pepper seasoning

• 1/8 tsp Garlic powder

• 1/2 tsp Onion powder 

• Salt (optional)

• 1-2 tablespoons Avocado oil (or other high smoke point oil)

For the glaze:

• 1 tablespoon balsamic vinegar

• 2 tablespoons pulp-free orange juice

• 3 tablespoons brown sugar

Optional garnish:

• Sesame seeds

Preparation

1. Prepare the mackerel

   • Make a V-cut to remove the center bone while keeping the skin attached.

   • Rinse the fillets under cold water and pat dry. Press the paper towel gently into the V-cut, then roll the fillet with the paper towel inside. Set aside.

2. Make the glaze

3. In a small bowl, whisk together balsamic vinegar, orange juice, and brown sugar.

4. Set aside.

5. Season the fish

6. Unroll the mackerel fillets and remove the paper towel.

7. Coat the flesh evenly with lemon pepper, garlic powder, onion powder, and a little salt if desired.

Cooking Directions

1. Sear the fish

   • Heat a large nonstick frying pan over medium-high heat.

   • Lightly coat the pan with avocado oil.

   • Once the oil is hot, place the mackerel fillets skin-side down and flesh-side up.

   • Cook for 3 minutes without touching or moving the fillets (you can gently shake the pan once).

   • Flip the fillets and cook the other side for another 3 minutes, until the skin is golden brown and slightly crisp.

2. Glaze the fish

3. When the fish is nearly done, lightly brush the balsamic-orange-brown sugar mixture over the skin.

4. Reduce the heat to low-medium and cook for about 30 seconds per side, brushing both sides with the glaze.

5. Make the extra glaze

6. Pour any remaining glaze mixture into the same pan over low heat.

7. Stir constantly, alternating the pan on and off the heat to prevent burning, until the glaze thickens.

To Serve

• Plate the fillets and drizzle the thickened glaze over the top.

• Sprinkle with sesame seeds (optional) for garnish.

• Serve immediately with steamed broccoli or green beans; teriyaki noodles, or jasmine rice.

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Shareen Davis:

Shareen Davis is the Marketing and Sales Manager and creates the recipe blog for Chatham Harvesters Cooperative. A true seafood enthusiast with deep, generational roots in Chatham’s fishing community, she blends her love of local flavors with her passion for sharing the stories behind the catch.