Grilled Mackerel With Onions Olives And Pesto Drizzle Recipes

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WHOLE GRILLED MACKEREL



Whole Grilled Mackerel image

Mackerel is underappreciated but overwhelmingly delicious when it's fresh. Buy whole mackerel,then stuff it with sprigs ofthyme and slices of lemon,and crisp it on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 5

1 whole mackerel or striped bass (about 3 pounds), deboned, head and tail left intact
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for drizzling
2 lemons
4 to 6 fresh thyme sprigs

Steps:

  • Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds). Using a sharp knife, make a few slashes in skin on both sides of fish. Open fish like a book. Season inside with salt and pepper, and drizzle with oil. Thinly slice 1 lemon; arrange lemon and thyme sprigs over 1 side of fish. Close fish, and rub oil all over skin.
  • Grill fish until skin is charred on 1 side, about 10 minutes. Carefully turn fish; cover, and cook until flesh inside is opaque, 10 to 12 minutes. Transfer fish to a platter, and open like a book. Drizzle with oil and juice from remaining lemon.

GRILLED WHOLE MACKEREL WITH LEMON, OREGANO, AND OLIVES



Grilled Whole Mackerel with Lemon, Oregano, and Olives image

Categories     Fish     Olive     Lemon     Summer     Grill/Barbecue     Oregano     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1/2 teaspoon finely grated fresh lemon zest
1 1/2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/4 cup pitted Kalamata olives (1 1/4 oz), cut into slivers
3 tablespoons finely chopped fresh oregano plus 6 large sprigs
1 (3 1/4- to 3 1/2-lb) cleaned whole Spanish mackerel or bluefish (with head and tail)
2 tablespoons vegetable oil
6 (1/4-inch-thick) lemon slices
Special Equipment
a 22-inch grill; kitchen string

Steps:

  • Whisk together zest, lemon juice, and salt and pepper to taste, then add olive oil in a stream, whisking until combined well. Whisk in olives and chopped oregano.
  • Make 1-inch-long slits at 2-inch intervals down middle of fish on both sides with a sharp paring knife, then brush fish all over with vegetable oil and season with salt and pepper. Season fish cavity with salt and pepper, then evenly distribute 3 lemon rounds and 3 oregano sprigs in cavity. Close cavity, then evenly arrange remaining 3 lemon rounds and 3 oregano sprigs on top of fish and tie fish closed with string at 2-inch intervals, securing lemon slices and oregano sprigs to fish.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
  • Grill fish on lightly oiled grill rack, covered only if using gas grill, 15 minutes. Turn fish over using a metal spatula and tongs, then grill until just cooked through, about 15 minutes more.
  • Transfer fish to a large platter using 2 metal spatulas, then cut and discard string. Serve fish with sauce.

GRILLED MACKEREL WITH ONIONS, OLIVES AND PESTO DRIZZLE



Grilled Mackerel With Onions, Olives and Pesto Drizzle image

Make and share this Grilled Mackerel With Onions, Olives and Pesto Drizzle recipe from Food.com.

Provided by Elin7551

Categories     European

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

2 mackerel fillets
2 onions
1 fennel bulb
2 garlic cloves
10 -15 black olives (according to taste)
1 teaspoon fennel seed (ground with pestle and mortar)
parsley
1 pinch salt
1 pinch pepper
1 teaspoon pesto sauce
olive oil

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.

Nutrition Facts : Calories 345.4, Fat 18.4, SaturatedFat 4, Cholesterol 78.4, Sodium 435.7, Carbohydrate 22.6, Fiber 6.3, Sugar 4.7, Protein 23.8

GRILLED MACKEREL FILLETS



Grilled mackerel fillets image

Enjoy grilled mackerel fillets in a punchy soy, honey, ginger and sake marinade. The spicy leaves in the salad pair beautifully with the oily fish

Provided by Clare Hargreaves

Categories     Lunch, Starter

Time 15m

Number Of Ingredients 13

2 large mackerel fillets
2 tbsp soy sauce
1 tbsp honey
1 tsp ground ginger
1 garlic clove, crushed to a purée
1 tbsp saké or dry sherry
1 tsp chilli flakes
2 tsp sesame oil
½ lime, juiced
1 tsp soy sauce
1 tsp honey
1 tsp sweet chilli sauce
80g Asian-style salad mix (pea shoots, purple radish and coriander)

Steps:

  • Mix all the marinade ingredients, then pour over the fish. Set aside for 20 mins.
  • For the salad, combine the sesame oil, lime juice, soy, honey and sweet chilli to make a dressing, then toss with the leaves.
  • Grill the marinated mackerel under a hot grill for 5 mins, basting two or three times with any excess marinade, until the flesh begins to flake. Slice and serve with the dressed salad leaves.

Nutrition Facts : Calories 610 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 5.5 milligram of sodium

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