Instructions: Cook onions in a stainless pan to release juices and simmer, do not brown, oil is not necessary. Add garlic and cook for 2 minutes add vinegar, turn up heat and reduce to half. Add tomatoes and simmer for 10 minutes and season to taste.

Filets should be cut in half to remove the dark line and bones that run from head of the fillet to the tail. Mix flour and cornmeal and dredge mackerel filets in the mixture. Saute over high heat in just enough oil to avoid burning the fish. Cook approximately 1 1/2 minutes per side. Remove fish and wipe out pan. Return fish and add sauce. Cook in pan for 2 minutes more.

Serve on a warm platter and garnish with fresh basil. Serve mackerel dish with steamed potatoes or pasta.

This recipe yields 4 to 6 servings.

Optional: Add 1 tablespoon lime juice mixed with 1 teaspoon hot pepper paste to the sauce.

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