Mackerel with Teriyaki Glaze

In a small pan, melt butter over medium heat. Whisk in soy sauce, honey, and chili sauce. Heat mixture to bubbling and slightly syrupy. Turn off heat and set aside.

Heat oil in a large saute pan over medium high heat. Pat mackerel fillets dry with paper towels. Season on both sides with salt and pepper. Place fillets in the hot pan flesh side down. Cook for 3 minutes until slightly browned. Flip to the other side.

While fish is crisping on the skin side, brush glaze onto the flesh side. Continue cooking the mackerel skin side down for about three minutes until fish is cooked through and flaky.

Serve with brown rice and sauteed or steamed bok choy.