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Cornmeal Crusted Mackerel Steaks with Spicy Yogurt Sauce and Snap Bean Salad
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 25 Min.
Cook Time: 15 Min.
What you need:
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+ 4 (6-8 oz. ea.) mackerel steaks
+ kosher salt to taste
+ fresh ground pepper to taste
+ 1/4 c. plain yogurt
+ cornmeal for coating
+ olive oil for cooking

Florida Snap Bean Salad
+ 1 lb. snap beans, stem end snapped
+ 2 Tbsp. red wine vinegar
+ 3 Tbsp. olive oil
+ kosher salt to taste
+ fresh ground pepper to taste
+ 1 red bell pepper, sliced thin
+ 1 small red onion, sliced thin

Garlic-Lime Yogurt Dipping Sauce
+ 1/2 c. Greek yogurt
+ 2 cloves garlic, minced
+ 1 lime, juiced
+ 2 Tbsp. flat leaf parsley, chopped
+ kosher salt to taste
+ fresh ground pepper to taste
What to do:
1. Preheat a large sauté pan over medium heat. Season mackerel steaks lightly with salt and pepper. Evenly spread yogurt over mackerel steaks to cover. Coat steaks with the cornmeal and shake off any extra coating. Add 1 Tbsp. of the oil to the preheated pan. Carefully add coated steaks to pan. Cook steaks evenly on both sides until golden brown and cooked throughout. Remove from pan and let them drain on a paper towel.
2. Cook beans in large pot of boiling salted water until crisp-tender, about 4 min. Drain; rinse with cold water to cool quickly. Drain again. In a medium sized bowl add oil and vinegar. Whisk together oil and vinegar to make vinaigrette. Taste vinaigrette and season with salt and pepper. Add snap beans, red onion and red pepper. Stir to combine. Taste and re-season with salt and pepper. Serve chilled or at room temperature.
3. Combine all Dipping Sauce ingredients in a small mixing bowl. Season to taste with salt and pepper. Serve chilled.

* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.