FIVE INGREDIENT COOKING: Cooking the Rodeo catch

Pam Griffin
Grilled Mackerel Steaks with Citrus-Cherry Tomato Sauté

Grilled Mackerel Steaks with Citrus-Cherry Tomato Sauté

4 (6-8 oz.) mackerel steaks

1 pint cherry tomatoes, halved

1 tsp. fresh orange zest

1/4 stick butter

2 Tbsp. fresh parsley, chopped, optional

Kosher salt to taste

Fresh ground pepper to taste

Season mackerel steaks lightly with salt and pepper. Heat outdoor grill or indoor grill pan to medium high heat. Cook fish evenly on both sides until completely done throughout.

Preheat a medium sized sauté pan. Add butter to pan to melt. Add cherry tomatoes and orange zest. Cook briefly, just enough to wilt the tomatoes and combine flavors.

Taste tomato mixture and season with salt and pepper to taste. Serve mackerel steaks topped with the tomato mixture and parsley, if desired. Makes 4 servings.

Crunchy Baked Flounder

1/2 cup panko

1/2 cup grated Parmesan

3 Tbsp. unsalted butter, melted

4 flounder fillets (1 1/2 lb.)

Salt and pepper

Preheat oven to 425. Mist bottom of a large baking dish with nonstick cooking spray.

Combine panko, Parmesan and butter in a small bowl and stir mixture well.

Sprinkle both sides of flounder generously with salt and pepper. Arrange fish in prepared baking dish. Sprinkle panko-Parmesan mixture over fish.

Bake until fish is cooked through and crumbs are golden, about 15 minutes. Serve immediately. Makes 4 servings.

Pompano Almandine

1/2 cup sliced almonds

4 Tbsp. butter, melted

4 (6 oz.) pompano fillets

2 tsp. cayenne pepper

Sea salt to taste

Ground black pepper to taste

1 cup rice flour

1/2 cup butter

1/4 cup lemon juice

1/4 cup flat leaf parsley, chopped, optional

 Heat oven to 375. Place sliced almonds and 4 tablespoons butter in ovenproof dish; roast for 7 minutes or until golden. Remove from oven and set aside.

Sprinkle fillets with seasonings, then dredge in flour. Melt 1/2 cup butter in shallow skillet over medium-high heat; add fillets and cook 3-5 minutes per side until cooked through.

Remove fillets from pan and keep warm. Add toasted almonds, lemon juice and parsley to butter in the skillet; mix well then spoon over cooked fillets. Serves 4.

Five ingredients do not count salt, pepper, butter, oil and optional ingredients.