Grilled Mackerel With Onions Olives And Pesto Drizzle Recipes

GRILLED MACKEREL WITH ONIONS, OLIVES AND PESTO DRIZZLE

Steps:

• In a pan, heat a tablespoon olive oil.
• Add finely sliced onions, fennel and garlic.
• Cook until the onions and fennel start to soften (get shiny) and add olives, parsley, ground fennel seeds and a pinch of pepper.
• Rub a pinch of salt into the skin of each fish fillet.
• Under a hot, preheated grill, grill the fish, skin side up, until skin is crispy.
• Mix 1 teaspoon pesto with 3 tablespoons olive oil.
• Serve fish topped with the onion and olive mixture and drizzle with pesto/olive oil.
• The dish goes well with fries or baked potato and roast vegetables such as roast tomatoes.

MACKEREL WITH FENNEL, OLIVES, AND SUN DRIED TOMATOES

Steps:

• Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet with the garlic until fragrant, about 1 minute. Stir in the fennel and onions and cook until brown and tender, about 8 to 10 minutes. Add the thyme, rosemary, lemon and orange peel, pepper flakes, olives, and tomatoes. Season with salt and pepper and cook until herbs and zest are fragrant, about 3 minutes more. Transfer vegetables to a serving platter and cover with foil to keep warm.
• Wipe out the skillet.
• Make 1-inch diagonal slashes into the fishes' skin to prevent the mackerel from curling while cooking. Add the remaining olive oil to the skillet over high heat and season the mackerel with salt and pepper. Place fish skin side down in the skillet and cook undisturbed until crisp brown and a spatula can easily be slipped under the fish to flip, about 2 to 3 minutes. Turn the fish over and cook another 2 minutes, until just firm. Set on top of the fennel mixture and serve.