This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 25 min
Serves: 4

Ingredients
· 2-3 lb whole mackerel or 3-4 fillets
· 2-3 leaves lemon verbena

For the curry:
· 1 clove garlic
· 1 inch piece of ginger
· 2 sprigs thyme
· 2 tablespoons dill
· 2 tablespoons cilantro
· ½ tablespoon all-spice
· 2-3 scallions
· 3 chives
· 2 leaves rosemary
· ½ cup special sauce (Culantro, Cilantro, Thyme, All Spice, Garlic, Ginger, Shallot, Olive oil in a jar refrigerated for at least 2 days – keeps well in the refrigerator for a few weeks!)
· Olive oil

Directions
If Mackerel are whole – remove head behind the dorsal fin and remove tail. Cut along backbone to remove backbone and gut fish. Don’t worry too much about removing all the bones, they are easy to pull out after cooking.

Rinse well and lay fish out butterflied on a baking sheet skin side down.

Prepare the curry. Add all “curry” ingredients, including the special sauce, except olive oil, into a mortar and pestle and grind until a paste is made. Add olive oil until the paste is a consistency that is easy to spread.

Using a basting brush – baste the fish with the herb sauce generously on the meat side and let them sit for up to a half hour to marinade. Lay a lemon verbena leaf in the center of the fish and fold the filet over onto itself.

Bake at 325 degrees F for 15 to 20 minutes. Remove from the oven and peel the skin off the top layer if you wish and serve!

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.