Mexican-Style Mackerel

Ingredients

• 2 tbsp olive oil
• 0.5 cup onion (finely chopped)
• 1 sweet potato (cut into 1/2-inch pieces)
• 0.25 tsp kosher salt
• 1 bell pepper (finely chopped)
• 1 jalapeño (finely chopped)
• 17.6 oz prepared Spanish style rice (two 8.8-ounce packages)
• 0.5 cup water
• 15 oz black beans (1 can, drained and rinsed)
• 8 oz mackerel in tomato sauce (two 4-ounce cans)
• 1 lime juice (juiced from 1 lime)
• 2 tbsp cilantro (finely chopped)
• Mexican style hot sauce (such as Tapatio, for serving)

Steps

1. 1

   Heat 2 tablespoons of olive oil in a deep skillet over medium heat.

2. 2

   Add the finely chopped onions to the skillet and cook for 1 minute.

3. 3

   Add the sweet potato pieces and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until the potatoes are lightly browned and beginning to soften, about 3 to 4 minutes.

4. 4

   Add the chopped bell pepper and cook, stirring often, until softened, about 2 minutes.

5. 5

   Add the chopped jalapeño and the two packages of Spanish style rice. Cook until the rice begins to toast, stirring occasionally, for about 2 minutes.

6. 6

   Pour in 1/2 cup of water and stir, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

7. 7

   Add the mackerel along with its tomato sauce. Use the spoon to slightly break up the fish into bite-sized pieces.

8. 8

   Stir in the drained and rinsed black beans and cook until the entire mixture is heated through, about 2 minutes.

9. 9

   Sprinkle the dish with lime juice and chopped cilantro. Serve immediately with hot sauce if desired.

Notes

This is a pantry-friendly meal that utilizes tinned fish and pre-cooked rice for speed. Ensure you use mackerel specifically packed in tomato sauce as it provides the base for the dish's flavor.

Nutrition per serving

• main
• seafood
• one-pan
• skillet
• quick
• pantry-staples
• mackerel
• dinner