Recipe courtesy of Emeril Lagasse
Episode: Tapas & Wine
21 min
15 min
3 min
3 min
6 appetizer servings


  • 1 1/2 pounds Spanish mackerel fillet, cut into thirds
  • 2 tablespoons Emeril's Original Essence, recipe follows
  • 3 tablespoons Spanish olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup chopped yellow onion
  • 2 tablespoons chopped fresh parsley leaves
  • Juice of 1 orange
Emeril's ESSENCE Creole Seasoning
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme


Liberally season the flesh side of the mackerel with the Essence.

Heat 2 tablespoons of the olive oil in a 12-inch fry pan over medium-high heat. Add the mackerel, seasoned side down. Season the skin with the salt and cook for 3 minutes. Flip the fish to the other side and add the remaining tablespoon of olive oil, the yellow onion, parsley, and orange juice. Turn off the heat and let sit for 3 minutes.

Serve the fish hot with crusty bread.

Emeril's ESSENCE Creole Seasoning

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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