The Spanish Mackerel cutlets were a nice shape and size, the flesh firm looking and the bones big enough to be easily picked when it came time to eat it. The fish was marinated in a little oil flavoured with some garlic powder for an hour or so before pan frying. The glaze is commercial Ponzu sauce, a Japanese citrus flavoured soy with a little sherry added.
It was served with sweet potato mash flavoured with some miso paste, some thickly sliced tomato pan fried with the fish and a bowel of steamed greens.
Mix a tablespoon of oil (grape seed) with a teaspoon of garlic powder. Coat both sides and the skin of each cutlet with the oil. Cover and refrigerate for at least an hour.
Heat a pan ( I like a non stick pan) until hot, add a little oil and then the fish cutlet. Cook until golden brown, approximately five minutes and turn. Cook a further three to five minutes. Using tong, rotate the skin around the hot pan to ensure that the skin is crispy. Remove fish from the pan and keep warm.
To make the glaze mix equal quantities of Ponzu with dry sherry. Pour the glaze into the hot pan and bring to boil. Remove from the heat and add a few drops of sesame oil. Pour a little warm glaze over each cutlet.