As summer wanes, I find myself missing the summer foods from my family's house on the west coast of Sweden. We ate mackerel at least three times a week. My dad and I would take our boat out in the morning to catch it. My dad taught me to lay out several rods on each side of the boat and occasionally tug on each one to attract the fish. We'd clean them at sea, then bring them back in a bucket of water that we kept on deck.

My mom cooked the mackerel in the simple Swedish way that is the best preparation for this dense, oily fish. If she had any left over, she'd pickle it for a great anytime meal. Try it both ways for great light meals.

Mackerel with Dill Aioli

1/2 cup roughly chopped dill
2 cups breadcrumbs
1 teaspoon salt
12 3-ounce mackerel fillets
2 tablespoons melted butter
1/2 cup olive oil
2 tablespoons mayonnaise
1 garlic clove, smashed
juice from 1 lemon
12 boiled small potatoes, with skin on


1. Set aside 1 tablespoon of the dill. Combine the remaining dill with the breadcrumbs and salt in a large zipperlock bag. Working in batches, add the mackerel and shake until well coated. Transfer to a parchment-lined tray.

2. Brush a large skillet with enough butter and oil to coat the pan. Heat over medium. Add the mackerel and cook on both sides until crispy, about 4-5 minutes.  Remove from pan and let drain on paper towels to soak up excess oil.

3. To make the lemon aioli, combine the mayonnaise, garlic, lemon juice and reserved dill.

4. Serve the mackerel with the lemon aioli and boiled potatoes.


Pickled Mackerel

2 tablespoons olive oil
4 mackerel filets, cut into 1/2-inch thick pieces
3 cups of water
1/2 cup of white wine vinegar
1 cup sugar
1 carrot, sliced and peeled
1 bay leaf

1. Heat the oil in a large sauté pan over medium-high heat. Add the mackerel and sauté on the skin side for 4 minutes; turn and cook on the other side for 2 minutes. 

2. Combine the water, vinegar, sugar, carrot, and bay leaf in a large saucepan and bring to a boil. Remove from heat and let cool to room temperature.

3. Arrange the mackerel in a single layer in a high-sided pan. Pour the liquid over the mackerel, cover and refrigerate for at least two days.