Sautéed mackerel with tomato concassé and cumin butter sauce from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • smtucker on August 03, 2013

    Created a "riff" on this recipe.... dry rubbed bluefish with cumin and salt. Cooked on the grill in a basket, then topped with a butter, lime, and cumin compound butter. Tomatoes were served raw on the side. Fabulous flavors... served with a onion-ginger jam from "Let the Flames Begin."

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