Pan-Seared Atlantic Mackerel with Warm Fava Bean and Watercress Salad

Bring a small pot of salted water to a boil. Blanch the fava beans for 3 minutes until tender, then drain and peel the outer skins if they are thick. Set aside.

Pat the mackerel fillets extremely dry with paper towels. Season lightly with salt. Heat a heavy-bottomed skillet over medium-high heat until hot. Place the mackerel skin-side down; press firmly with a spatula to ensure even contact. Sear for 3-4 minutes until the skin is deeply golden and crispy, then carefully flip and cook for another 1-2 minutes until opaque throughout.

In a bowl, toss the warm fava beans with thin slices of red onion and the baby watercress. Dress the salad with a generous splash of yuzu juice to cut through the richness of the mackerel.

To plate, mound the watercress and fava bean salad in a shallow bowl. Lay the crispy-skinned mackerel fillet on top. The acidity of the yuzu will brighten the oily, savory mackerel, creating a perfectly balanced, protein-forward lunch.