Saba Sando (Grilled Mackerel Sandwich)
- Cook
- 8 min
6 oz mackerel fillet, deboned, cut into 2 fillets
Kosher salt
All-purpose flour
1 teaspoon olive oil
2 slices country bread, sliced into ¾” thickness
2 teaspoons mustard
2 tablespoons mayonnaise
1 leaf kale, torn into bite-sized pieces
3 slices red onion, sliced into ¾“ thickness, soaked in water, drained
Sliced pickles
2 teaspoons olive oil, divided
Season the mackerel fillets with salt and set aside for 15 minutes. Pat dry with a paper towel to remove excess moisture, then lightly dust with flour.
Preheat the pan over medium heat for about 90 seconds. Add 1 teaspoon of olive oil and swirl to coat evenly. Once the oil begins to smoke across the entire surface of the pan, turn off the heat.
When the smoke clears, place the mackerel skin-side down in the pan. Sear over low heat for about 3 minutes, pressing occasionally for an even sear. Once golden brown, flip the fillets, turn off the heat, and let them cook in the residual heat for 1 minute. Set aside.
Spread the mustard–mayonnaise mixture on each slice of bread. Layer with kale, followed by mackerel, red onion, and pickles on one slice. Top with the other slice to form a sandwich.
Wipe off any excess fat from the pan. Use the same preheating tips as Step 2. When the smoke clears, place the sandwich in the pan.
Turn the heat back on and toast over extra low heat for 2 minutes while gently pressing down with a spatula. Once the bread turns golden brown, flip it over. Add the remaining olive oil and spread it evenly across the pan. Toast for another 2 minutes over extra low heat, until both sides are golden brown.
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