Cornmeal Crusted Mackerel Steaks
with Spicy Yogurt Sauce and Snap Bean Salad

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

Florida Snap Bean Salad:
1 pound snap beans, stem end snapped
2 tablespoons red wine vinegar
3 tablespoons olive oil
Kosher salt to taste
freshly ground black pepper to taste
1 red bell pepper, sliced thin
1 small red onion, sliced thin

Garlic-Lime Yogurt Dipping Sauce:
1/2 cup Greek yogurt
2 cloves garlic, minced
1 lime, juiced
2 tablespoons flat leaf parsley, chopped
Kosher salt to taste
freshly ground black pepper to taste

For Cornmeal Crusted Mackerel Steaks:
4 (6 to 8 ounces each) mackerel steaks
Kosher salt and freshly ground black pepper, to taste
1/4 cup plain yogurt
Cornmeal for coating
Olive oil for cooking

Cooking Directions:

1. For Florida Snap Bean Salad: Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly. Drain again. In a medium sized bowl add oil and vinegar. Whisk together oil and vinegar to make vinaigrette. Taste vinaigrette and season with salt and pepper. Add snap beans, red onion and red pepper. Stir to combine. Taste and re-season with salt and pepper. Serve chilled or at room temperature.
2. For Garlic-Lime Yogurt Dipping Sauce: Combine all Dipping Sauce ingredients in a small mixing bowl. Season to taste with salt and pepper. Serve chilled.
3. For Cornmeal Crusted Mackerel Steaks: Preheat a large sauté pan over medium heat. Season mackerel steaks lightly with salt and pepper. Evenly spread yogurt over mackerel steaks to cover. Coat steaks with the cornmeal and shake off any extra coating. Add 1 tablespoon of the oil to the preheated pan. Carefully add coated steaks to pan. Cook steaks evenly on both sides until golden brown and cooked throughout. Remove from pan and let them drain on a paper towel.

Makes 4 servings.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.