MACKEREL WITH OLIVES, ALMONDS AND MINT
Unlike other types of mackerel, which can have a strong flavor, Spanish mackerel is very mild and quite tender. It's a bit like salmon in that it's meaty and easy to cook. Here, the fish is roasted in the oven while a buttery, wine pan sauce speckled with olives and toasted sliced almonds is whisked together on top of the stove. Fresh mint adds color and brightness, but use any herbs you like. Basil and parsley are great substitutes.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Place mackerel on a rimmed baking sheet. Drizzle fillets with oil and juice from the lime and sprinkle with salt. Roast for 7 to 10 minutes, until done to taste.
- While the fillets roast, spread out almonds in a large skillet set over medium heat and toast until fragrant and lightly golden, about 3 minutes. Pour almonds onto a plate to cool.
- Add wine to the skillet and let reduce until syrupy, about 3 minutes. Whisk in butter until smooth, then stir in a pinch of salt, pepper and garlic and let heat for 20 seconds to warm the garlic. Remove from heat and stir in olives and almonds.
- Spoon olive sauce over fish, garnish with mint, and serve.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 18 grams, Carbohydrate 6 grams, Fat 35 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 14 grams, Sodium 735 milligrams, Sugar 1 gram, TransFat 1 gram
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.
MACKEREL WITH LEMON OLIVE OIL AND TOMATOES
Mackerel is a sustainable, velvety, sweet-tasting fish that deserves more attention than it usually gets. Here, the pale fillets are roasted on a bed of fragrant basil leaves with a lemon zest-infused olive oil, chopped olives and juicy cherry tomatoes. If you have a bottle of cold-pressed lemon olive oil on hand, you can use it here in place of making your own. If infusing your own oil, feel free to use either a regular lemon or a Meyer lemon. Leftover lemon oil is great on salads, tossed with vegetables, or drizzled over avocado toast.
Provided by Melissa Clark
Categories dinner, easy, weekday, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 4 grams, Sodium 605 milligrams, Sugar 1 gram
MACKEREL WITH FENNEL, OLIVES, AND SUN DRIED TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 13
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.
SPANISH MACKEREL WITH ALMOND CAPER BUTTER
Make and share this Spanish Mackerel With Almond Caper Butter recipe from Food.com.
Provided by Chef Ivan M
Categories European
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In a small sauté pan, dry roast the almonds over low heat for about 3-5 minutes until golden, then remove from heat and let cool.
- Pulse the almonds to a smaller uniform size, almost like coarse sand, in a food processor.
- Place softened butter in a bowl, and whip until pale.
- Chop up the capers to a fine mince and add to the bowl with almonds, fresh parsley and lemon juice.
- Stir with a spatula or spoon to mix thoroughly. Season to taste.
- Roll out a sheet of cling wrap on a flat surface.
- Spoon out some of the butter mixture in a long line. Cover with cling wrap and gently roll into a log about an inch and a half in diameter.
- Secure the ends by tying in a not. Refrigerate for about an hour until firm.
- In a colander, place eggplant slices and toss with salt, about a tablespoon. Let stand for 30 minutes to draw out all the liquids. Drain.
- In a sauté pan, drizzle some olive oil and heat over a medium flame.
- Pan fry the vegetables until evenly toasted on all sides, about 3-5 minutes. let drain over kitchen towels.
- In a sauce pan, add onions and garlic and toss until tender, about 3-5 minutes.
- Add peeled tomatoes and bring to a boil. Lower heat and let simmer for 30-45 minutes stirring occassionally. This slowly brings out the fruit sugars.
- Add the fresh herbs when the tomatoes have reduced by half. Season to taste.
- Ladle the sauce in a small baking pan. Spread evenly.
- Now layer the vegetables in rows.
- Cover with parchment or wax paper and bake in oven 200C for 10-15 minutes.
- Place fillet in a bowl. Drizzle with olive oil and lemon juice. Then season with salt and pepper.
- Heat sauté pan over medium heat. Add a little olive oil.
- Lay fish one side and lower heat. Sear each side for one minute. Fish cooks easily, so keep an eye on how long it is over the fire. A protein food, it tends to get tough the longer it stays over heat.
- Lay the ratatouille neatly in the center of the plate. Add a bit of the tomato sauce.
- Place the seared Tanigue on top of the ratatouille.
- Top with a slice of almond caper butter. You can garnish it with a chive.
Nutrition Facts : Calories 561.8, Fat 48.1, SaturatedFat 19.7, Cholesterol 155.7, Sodium 247.5, Carbohydrate 8.2, Fiber 3, Sugar 3.8, Protein 26
MACKEREL WITH ROASTED FENNEL, MEYER LEMON, AND OLIVES
A whole fish is cooked and topped with this savory Mediterranean Meyer lemon-olive sauce over roasted fennel.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Slice fennel into 1/2-inch wedges (reserve fronds), arrange on a rimmed baking sheet, and drizzle with 1 tablespoon olive oil. Season with salt and pepper and roast, flipping fennel halfway through, until caramelized and golden, about 25 minutes. Let cool. Cut into 1/2-inch pieces. Transfer to a medium bowl.
- Peel zest from lemon, avoiding white pith. Thinly slice zest on the bias. In a medium bowl combine zest with fennel, olives, 2 tablespoons fresh lemon juice, and 1 tablespoon olive oil. Set aside.
- Butterfly mackerel by cutting lengthwise along belly of fish toward tail, then slicing along backbone (but not all the way through the fish). Gently open fish and arrange skin-side down on a parchment-lined baking sheet; flatten slightly. Drizzle with olive oil and season with salt and pepper. Bake until cooked through and flaky, 10 to 12 minutes. Transfer to a serving platter and top with fennel mixture. Garnish with chopped fennel fronds.
Nutrition Facts : Calories 812 g, Cholesterol 202 g, Fat 50 g, Fiber 2 g, Protein 65 g
EASY, MAPLE ROASTED CARROTS WITH OLIVES + ALMONDS + MINT RECIPE BY TASTY
Here's what you need: carrot, olive oil, maple syrup, Castelvetrano olives, lemon zest, almond, fresh mint, salt, pepper, balsamic vinegar
Provided by The Virtual Caterer
Yield 2 servings
Number Of Ingredients 10
Steps:
- To make the glaze: Cook the balsamic vinegar in a small saucepan over medium heat for 10 - 15 minutes or until reduced by half and slightly thick.
- For the carrots: Preheat the oven to 400°F.
- Wash, dry and peel carrots(if not using rainbow carrots). Cut carrots in half lengthwise so that the carrots are about ½ inch thick across. If using larger carrots, you may need to cut carrots in half again (to make quarters). Toss them in olive oil, salt and pepper and arrange in a single layer on a baking sheet.
- Drizzle carrots with maple syrup and cook in the oven. After 10 minutes, flip carrots and cook for another 5 minutes or until a deep golden brown.
- For the topping: In a small oven-proof dish, bake almonds in the oven alongside the carrots for 5-10 minutes. Checking every 3 minutes until golden brown. Once light brown, remove from the oven and set aside.
- Pit and chop olives, place in a small bowl. Stir in lemon zest and olive oil. Set aside.
- Chop mint and set aside.
- To assemble: Arrange carrots on a serving dish, top with chopped olives, almonds, mint and finish with a drizzle of balsamic glaze.
- Serve warm and enjoy.
Nutrition Facts : Calories 300 calories, Carbohydrate 40 grams, Fat 13 grams, Fiber 8 grams, Protein 3 grams, Sugar 26 grams
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