Jack Mackerel with Tomatoes and Olives (Serves 2-4)
There was no fresh protein left in my refrigerator and I was hungry. I made do with canned fish and the result was pretty good, although not as good as my fresh Stewed Tilapia. And it was relatively cheap.
One 15-ounce can of Jack Mackerel in tomato sauce
One can of green olives (look for olives packed in water and salt and nothing else)
One can of mushrooms (stems and pieces)
One half of a sweet yellow onion
Five roma tomatoes
Extra virgin olive oil
Crushed red pepper flakes
Chop onion and tomatoes into bite-sized pieces
Set heat to medium high. Coat the bottom of a pan with EVOO. Add onions and saute with a little salt, pepper, and garlic powder. Add mackerel with all contents of the can. Add green olives with all the water in the can. Add drained mushrooms and tomatoes. Add red pepper flakes and black pepper to taste. Cover the pan and let the mixture cook over low heat for 20-30 minutes.
Notes: Jack Mackerel is an oily, “heavy” fish. Serving over a bed of fresh baby spinach works well to “lighten” this meal a bit.
I like this meal with a generous handful of unsalted Pumpkin Seeds thrown on top just before serving. The seeds add a nice crunch.
You could substitute canned tomatoes, but I happened to have five Romas in the refrigerator and so went with fresh ingredients.