MacK-Gyro

The name says it all: mackerel meets gyro. Spanish mackerel fillets get microwaved until flaky, then topped with a cool yogurt sauce loaded with chopped cucumber, onion, garlic, and dill. It’s essentially tzatziki poured over fish, and the combination of rich, oily mackerel with tangy, cool yogurt just works.

The microwave method is fast and surprisingly good for fish. Placing the thicker parts of the fillets toward the outside of the dish ensures even cooking since microwaves heat from the edges inward. Three minutes uncovered to start, then the sauce goes on and it finishes for another two to three minutes. No flipping, no fussing.

The sauce does double duty as both a cooking liquid and a condiment. Poured on partway through, it heats just enough to meld with the fish juices while staying creamy and fresh.

Kitchen Tips

• Use skinless fillets as directed. Mackerel skin can get rubbery in the microwave instead of crispy.
• Poke venting holes in the plastic wrap so steam escapes. Trapped steam can make the wrap balloon and pop.
• Let it stand covered for a minute after cooking. The residual heat finishes the thickest parts without overcooking the thin edges.

Variations

• Lemon-herb version: Add a squeeze of lemon juice and a pinch of dried oregano to the yogurt sauce for a brighter, more Mediterranean flavor.
• Other firm fish: Swap the mackerel for bluefish, mahi-mahi, or even salmon fillets. Any oily, firm fish pairs well with the tzatziki-style sauce.