Russell Kingman’s Baked Mackerel with Ginger, Garlic, and Curry

Continuing our series of recipes from fish share members, here's a tasty mackerel dish by Russell Kingman.

He says, " A simple, flavorful way to prepare fresh mackerel—a nutrient-rich fish with no scales and edible, delicious skin. This dish brings bold flavor from ginger, garlic, curry, and a touch of heat, all balanced with a splash of white wine and soy sauce. Serve with rice and your favorite vegetables."

Baked Mackerel with Ginger, Garlic, and Curry

Baked Mackerel with Ginger, Garlic, and Curry

Ingredients:

• Fresh Mackerel (whole or fillets)

• Fresh Ginger – 4 quarter-sized slices

• Garlic – 5 cloves, thinly sliced

• White Wine – 8 ounces

• Soy Sauce – 1½ tablespoons

• Red Pepper Flakes – About 30 flakes, or to taste

• Curry Powder – 1 tablespoon

• Onion – ½ small yellow onion, chopped (or use 1 shallot or 3 chopped scallions)

• Lemon or Lime – For finishing (¼ lemon or lime, squeezed over cooked fish)

• Fresh Cilantro or Parsley – Chopped, for garnish

Directions:

Preheat oven to 350°F (175°C).

Prepare the baking dish:In a 9-inch Pyrex pie plate (or similar oven-safe dish), combine the ginger, garlic, white wine, soy sauce, red pepper flakes, curry powder, and chopped onion.

Add the mackerel: Place the mackerel in the dish so it’s about halfway submerged in the liquid. Make sure the skin is facing up—mackerel skin is scale-free and perfectly edible.

Bake: Place the dish in the oven and bake at 350°F until the liquid begins to bubble—about 20 to 25 minutes, depending on thickness.

Finish and serve: Once cooked, carefully remove the fish. You can easily pull the central bone structure out in one piece if it's a whole fish, and remove any remaining visible bones. Squeeze a quarter of a lemon or lime over the top just before serving.

Garnish and enjoy: Sprinkle with fresh chopped cilantro for a bright, herbal kick—or use parsley if you prefer. Serve with rice and your favorite vegetable side.

Russell Kingman is a lifelong advocate for the ocean and sustainable seafood. As a dedicated fish shareholder with Chatham Harvesters, he brings a deep, personal connection to the sea and a wealth of maritime experience to the cooperative. Raised on Cape Cod, Russell began sailing the Atlantic with his father as a child, instilling in him a love for the ocean that would shape his life and career.

Over the years, he has worked extensively in seafood restaurants across the Cape, gaining a firsthand appreciation for high-quality, locally sourced fish. His time living in India added another layer to his culinary perspective, influencing his cooking style with bold flavors and global inspiration. A passionate and inventive home cook, Russell celebrates Cape seafood in creative ways that reflect his diverse culinary influences.

Professionally, Russell is a former commercial fisherman and shellfisherman who knows the demands and dangers of life at sea. Today, he works as a Safety at Sea Specialist with Fishing Partnership Support Services, where he trains and supports fishermen throughout New England, helping ensure their well-being on the water.