I never cook mackerel -- hence I've no clue what might work best with it -- but I had a craving today.
Mackerel fillets simply seasoned with salt, pepper and a bit of lemon zest, pan-seared. Warm salad of potatoes, red onion and Spanish chorizo. Sprinkle a bit of coriander atop.
I am at a loss -- can any oenophile 'hounds come to the rescue?