Mackerel In Olive Oil Recipes

MEDITERRANEAN OVEN ROASTED SPANISH MACKEREL RECIPE

Steps:

• Preheat the oven to 350 degrees F and set a roasting sheet pan inside to warm.
• Using a mortar and pestle, crush garlic with salt until smooth. Add coriander and cumin and continue crushing. Mix in parsley and dill.
• Pat the fish dry, inside and out. Remove the dark vein that runs along the back of the cavity, if it's still there. And if needed, run your knife along the cavity to open it up some more. Salt generously inside and on both sides outside, then place on a lightly oiled piece of foil that is large enough to enclose the fish.
• Stuff the fish cavity with lemon slices and the garlic and herb mixture you just prepared. Drizzle generously with olive oil.
• Fold the foil over the fish lengthwise, tightly closing the top seam to trap the steam. Place the foiled fish on top of the hot sheet pan and bake in the 350 degrees F heated-oven for 30-40 minutes, depending on the thickness of the fish.
• Remove from heat and add the lemon juice. Serve immediately with suggested sides and salads (see ingredient list).

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.

MACKEREL CURED IN OLIVE OIL

Steps:

• Lay the mackerel in a single layer in an 11- or 12-inch skillet, preferably stainless steel. The pan should be just big enough so that the fish fillets, nestled side by side, cover the bottom. Pour 2 cups or more water and the lemon juice over the fillets to cover them, and sprinkle half the peppercorns and 1 teaspoon of the salt over.
• Set the pan over medium heat, and bring to a slow rolling boil. Turn down the heat, and simmer gently for 15 minutes.
• Prop up a large wooden or plastic cutting board at a moderate angle, tipping toward the sink. When the fillets are done (to check: the point of a knife should slip through the center easily), remove them carefully from the pan with a slotted spatula and lay them on the board. Let them drain and cool completely.
• Select a shallow glass or ceramic dish that will just hold the fillets in one layer, or you can use a smaller, slightly deeper dish that will accommodate two layers of fillets. Arrange the mackerel in whichever dish, sprinkle each layer lightly with salt and the remaining peppercorns, and pour in enough of the olive oil to cover the fillets.
• If you are using the mackerel the same day, let it marinate for 2 to 3 hours at room temperature. Otherwise, cover securely with plastic wrap and store for up to a month in the refrigerator. Bring back to room temperature 2 hours before serving.

MACKEREL WITH LEMON OLIVE OIL AND TOMATOES

Steps:

• Make the oil: In a small saucepan over medium heat, warm the olive oil and lemon zest until you see the first tiny bubble appear on the side of the pan. Immediately turn off heat. You don't want the mixture to simmer.
• Let infuse for at least 20 minutes (and preferably an hour) before using; you do not have to strain it. Oil can be made up to a month in advance. Store in a sealed jar at room temperature.
• When ready to prepare the fish, heat oven to 425 degrees. Place the basil leaves on a rimmed baking dish and arrange fish on top. Sprinkle fish with salt and pepper, then drizzle the lemon oil over the fillets. Top with olives. Scatter tomatoes around the pan.
• Roast until the fish is just cooked through, 5 to 7 minutes for thin fillets and up to 12 minutes for thick fillets.
• Cut naked lemon into wedges. Serve fish drizzled with more lemon oil, garnished with lemon wedges and torn basil leaves.

GRILLED WHOLE MACKEREL WITH LEMON, OREGANO, AND OLIVES

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.