Mackerel, Oranges, Mint, Chiles, and Lemon Agrumato Recipe

Mackerel is an overlooked treasure. When they are running along the coast of New Jersey and New York in the spring and fall, there are acres and acres of them just offshore. Like salmon, they are a fatty fish, full of omega-3s, and take well to citrus, which cuts through the fat and refreshes your palate. Unlike salmon, they are inexpensive. Mackerel must be fresh because the delicious oils in their flesh get rancid very quickly. My dressing is based on agrumato, which is a lemon-infused olive oil made in Abruzzo, Italy, where hand-harvested olives and fresh-picked citrus are put through the same press. It’s a very special flavor that can’t be duplicated, so I recommend that you seek it out in gourmet stores or markets specializing in Italian food. A flavorful cold-pressed extra virgin olive oil is a good pinch hitter.