"What should I buy and how should I cook it?"

That’s the question I recently posed to Bob Sparrow, owner of Sparrow Meats, and Mike Monahan, owner of Monahan’s Seafood. As usual, I’m glad I did. After all, they’re the experts. There are dozens of dots connecting dashes, which map a host of trusted fishmongers and butchers in Ann Arbor. Therefore my preconceived shopping list is often balled into a wad after a deli cooler consultation.

Last week I shopped at Kerrytown looking for ideas for dinners for two. First stop, Bob, who recommended I purchase a loin of lamb, the size of my fist ($10 per pound). The lamb is from Ferris Farms, which is a 10-mile drive from the store.

He told me how to roast it (that’s it?) and recommended serving it with just a rub of garlic, salt and pepper —or Mediterranean-styled flavors if I had more time. I’m thinking an olive, tomato and garlic relish.

Twelve steps, two aisles over — there’s Mike, hand clutching a container balanced on his shoulder brimming with his ice-glazed, catch-of-the-days. I asked if he could recommend a fish that would hold its own under a heady, sun-kissed flavor profile. I only planned to make one relish, and it must satisfy dinner requirements for that evening and the next.

He recommended I purchase some Atlantic mackerel from Norway (approximately $14 per pound). It's a great value and is a full-flavored, fish-lover’s fish, which can hold its own under the assertive relish I had in mind for the lamb. It also marries well with marinades and acidic flavor profiles.

Reviewing a seafood cookbook, I saw a mouthwatering recipe for Mackerel with Bacon and Mustard that I plan to try soon.

The dark-fleshed fish is quite beautiful, sporting a silvery skin pattered with a blackish-blue design. According to Wikipedia, Atlantic mackerel has twice the omegas per pound as does salmon and is low in mercury.

I can’t remember the last time I cooked mackerel. (Note: When searing mackerel in the following recipe, be forewarned — it has a rich fish scent. I enjoy its perfume, but my husband — hand spinning like a windmill — suggested I grill it outside next go-around.)

How could I have overlooked this wondrous aquatic species? I'm glad I asked an expert.

Next time you're shopping at a trusted full-service meat or seafood counter, try leaving your recipe behind. What's a good value? What's in season? Many meats and seafood varieties are seasonal, just like produce. And local dinner therapists are happy impart advice; all we have to do is ask.

Ingredients for Mackerel with Tomato-Olive Relish (2 servings)

1/2 teaspoon mild smoked paprika, optional

1 teaspoon kosher salt

2 mackerel fillets (3/4 - 1 pound total)

Tomato-Olive Relish (recipe follows)

2 tablespoons grapeseed oil

Directions for Mackerel with Tomato-Olive Relish:

1. Cut an X in the bottom skin of the mackerel to keep skin from shrinking when seared. Combine salt and paprika, if using, and rub over flesh side of mackerel to concentrate flavor and extract moisture. Let sit at room temperature 20 minutes.

2. While fish rests, make relish (recipe below).

3. Heat a large, dry skillet over high heat a minute. Add oil and heat until sizzling hot. Add the fish, skin side down, and sear 2 minutes. With a spatula, flip fish and cook an additional 2 minutes or until fish is just cooked through. Serve topped with relish.

Ingredients for Lamb with Tomato-Olive Relish

1 pound lamb loin

1 large garlic clove, cut into slivers

Directions for Lamb with Tomato-Olive Relish (2 servings)

1. Preheat oven to 375 degrees.

2. Season lamb with kosher salt and freshly ground pepper. Stick garlic slivers into lamb, under skin and into pockets. Roast on center rack of oven on baking sheet lined with foil, apx. 35-45 minutes (145 degrees) for medium rare. Let rest 10 minutes.

3. Trim fat, carve into medallions, and serve topped with relish.

Ingredients for Tomato-Olive Relish

2 tablespoons extra virgin olive oil

1 teaspoon sherry wine vinegar

1 teaspoon minced garlic

1 cup quartered cherry tomatoes, assorted colored if available

8 pitted kalamata or Spanish-styled olives, halved

Directions for Tomato-Olive Relish

Whisk together olive oil, vinegar and garlic. Stir into quartered tomatoes and olives. Season to taste with kosher salt and freshly ground pepper.(Will keep refrigerated 24 hours.)