When it comes to seafood, some species lend themselves naturally to broiling. Among the best are whiting, trout, sardines and mackerel. All have firm flesh that is relatively high in oil content.

The sauce’s intense flavor makes it an ideal foil for the richness of fatty fish, such as sardines or mackerel, with all their omega-3 goodness. Using canned or jarred sardines, as in this ...

Brush the sauce over the mackerel pieces, close the container and refrigerate for 30 min to 1 hour. Step 5: Place the mackerel pieces in a hot frying pan and sear for 1 to 2 min on each side, ...