Zesty & Savory: Baked Tinker Mackerel with Mustard and Rosemary

Nothing says Spring like the arrival of mackerel in Nantucket Sound. Fishing boats typically catch the fish with a rod and reel jig, though in the past in fish weirs along the coast south of Cape Cod.

Tinker mackerel is often described as having a rich, oily, and flavorful taste with a slight sweetness. It's considered a good-tasting fish by many, especially when cooked simply, allowing its natural flavor to shine.

Rosemary pairs well with mackerel due to its strong, aromatic flavor that complements the oily fish. It can be used in various preparations, such as grilling, baking, or roasting, and often accompanies other flavors like lemon, garlic, and olives. The combination creates a flavorful and aromatic dish. 

TINKER MACKEREL WITH MUSTARD AND ROSEMARY

Serves 2-4

INGREDIENTS:

1 1/2  Tbsp. mustard, dijon or hot and sweet mustard for a zing

1 Tbsp. mayonnaise 

1 Tbsp. olive oil

1 lb. Chatham Harvesters tinker whole mackerel

1 tsp. rosemary, dried

1 sprig of rosemary per fish

DIRECTIONS:

1. Heat oven to 375°F.

2. Thaw fish, rinse, and pat dry 

3. Split and splay fish to open into one-filet 

4. Mix mustard, Mayonnaise, and olive oil with salt and pepper, to taste.

5.  Place baking paper on a sheet pan (if you have no paper light spray with oil)

6.  Place fish skin side down onto the pan and lightly spread the mustard mixture on the fish.

7. Bake 10-12 minutes 

8. Serving Suggestion: Can be served with brown rice or wild rice,  and with vegetables marinated with a portion of the rosemary and mustard sauce and baked alongside the mackerel.