60 g butter
1 red chilli, deseeded and finely chopped
1 garlic clove, crushed
4 mackerel fillets
sea salt and freshly ground black pepper
juice of 1 lemon
Heat a frying pan and drop in the butter, chilli and garlic. Once the chili butter begins to foam, add the mackerel, skin side down, and fry for 2 minutes.
Season with salt and pepper, turn the fish over, squeeze the lemon juice over the fish and cook for a further 2 minutes.
Remove to a plate and drizzle the chili butter over the fillets.
Related Recipe: Cajun Mackerel with Lime Mayo
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