Mijipjewey Ta'n Wejiaq Apaqtuk

Recipe by Helen Sylliboy – Eskasoni, Unama’ki

Ingredients:

• Fresh mackerel (cleaned and gutted, head and tail removed)
• Salt and pepper (to taste)
• Olive oil (for frying)
• 2-3 garlic cloves, sliced
• 2-3 bay leaves
• Lemon (for serving)

Optional Serving Suggestions:

• Sliced tomato salad
• New potatoes or buttered bread

Instructions:

Preparing the Mackerel:

1. Clean the mackerel by cutting it open along the belly, gutting it, and removing the head and tail.
2. Season the fish with a little salt and pepper on both sides.

Frying the Mackerel:

3. Heat a large frying pan over medium heat and add a thin layer of olive oil.
4. Once the oil is hot but not smoking, add the garlic slices and bay leaves to the pan. Let them sizzle gently to infuse the oil with flavor.
5. Place the mackerel in the pan, skin side down, over the garlic and bay leaves. Cook with a gentle sizzle to avoid burning.

Cooking the Fish:

6. Watch as the mackerel flesh turns from translucent pink to opaque white.
7. When the fish is nearly fully white, carefully turn it over and cook for just 1 more minute to finish. The entire process takes about 5 minutes.

Serving:

8. Remove the mackerel from the pan, leaving the garlic and bay leaves behind (they might begin to burn).
9. Squeeze fresh lemon juice over the fish and serve immediately with your choice of tomato salad, new potatoes, or buttered bread.