Boston Mackerel with Piparra Peppers, Sweet Onions, and Aioli

Mackerel is easily one of my favorite types of fish. The Atlantic or “Boston” variety is smaller than its more common Spanish cousin, and its flesh, when cooked to a nice medium-rare, is fatty, rich, and delicious.

A lot of people wrongly dismiss mackerel as “fishy,” but that reputation was born out of poor seafood hygiene. Mackerel is full of amazing healthy oils and fats that contribute to its beautiful flavor and texture, and it’s those very fats that can make it go bad earlier t