It did it again. Freakin' MACKEREL. All the time! I think I try to mentally convince myself that mackerel is not near the top of my favorite fish list, but you know what? I'll give in. Definitely near the top of my list. SO GOOD! It may be because I once had bad, poor, nasty mackerel and it ruined me. But I've had it and cooked it so many times since with 100% success that I'll consider my prior thoughts faulty. Besides, mackerel is too good lookin' of a fish to hate it! Shiny, slick, silver, polka dotted. Anyways...this was such a good lookin' mackerel that I didn't have the heart to cook it. Crudo, baby! Inspiration #2 - Rainier cherries. Too pretty. I figured the cherries in this state may not hold up to cooked mackerel - so everything fell into place perfectly!
1 mackerel filet, or whole fish if you filet it yourself
A bunch o' cherries (realistically about 8), thinly sliced
Rice wine vinegar
3 T pistachios, shelled, toasted, chopped
Basil, thin chiffonade
1 T habanero, finely minced
Extra virgin olive oil
Alright, so since this is crudo, there really aren't many "cooking" steps involved. It's more of just an easy mise en place of ingredients and plating!
If you have a whole mackerel, start by filleting the fish. Ensure you have a super sharp knife, that also is flexible.