Yum Yum Caballa

We just love caballa, that's mackerel in english. We used to eat loads when John was commercial fishing out of Newlyn in Cornwall. Sometimes it was better to eat the fish than to sell them the prices where so low! Despite the amount we eat we still love them. They are plentiful here at this time of year, and well priced at around 2 euros a kilo, cannot help thinking there are some poor Spanish Pescadores getting the same bad deal John and his shipmates used to get though.
I like to cook them in the oven on the barbeque or in the electric pan. Just a bit of olive oil local salt and fresh ground pepper and a good squeeze of fresh lemon.
If we want something a bit special I have a recipe I used all those years ago in Cornwall, and crumbs now I think about it its over 30 years ago. if you want to give it a go here are the instructions.
Citrus stuffed Baked Mackerel
One Mackerel per person ( we are greedy so like quite large fish)
To stuff two fish you need:
three oranges.
2 apples.
1 small onion
2 cups of brown breadcrumbs.
a generous tablespoon of Brown sugar
butter or olive oil

Method:
Gut and clean fish, if they do this at the shop ask for the row this time of year you can saute it lightly and eat on toast.
Grate the zest from two of the oranges, peel then and chop the flesh. Squeeze the juice from third oranges.
Peel core and chop the apples.
peel and chop the onion finely
Now saute the onion, when its soft add apple then orange flesh and zest keep cooking on low heat add sugar then bread crumbs then juice, season to taste. You then remove from heat and use to stuff the fish. Wrap in foil and bake in moderate oven for around 20 minutes depending on size of fish, Open foil for last 10 minutes.
lovely hot or cold, the citrus counteracts the oiliness of the Mackerel