Mackerel With Roasted Fennel Meyer Lemon And Olives Recipes

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ROASTED WHOLE MACKEREL



Roasted Whole Mackerel image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 6

1 (2 to 3-pound) whole mackerel (or bluefish), scaled, gutted, gills removed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lemon, cut into 1-inch slices
Leftover fennel stalks and fronds
1 lemon, washed and cut into wedges

Steps:

  • Preheat the oven to 500 degrees F. Put a baking sheet on the rack in the center of the oven and close the door. Drizzle both sides of the fish with olive oil and season the inside and outside with salt. Stuff the cavity with the lemon slices and the leftover fennel stalks and fronds.
  • Open the oven door and carry the fish over squarely in both of your hands. Put the fish in the center of the hot sheet pan and quickly close the door so minimal heat escapes. You should hear the fish sizzle slightly as it hits the hot sheet pan. Reduce the heat to 450 degrees F and cook for about 20 to 25 minutes, then open the door to look at the fish. The eyes will turn white when it s cooked. Touch the fish near the head. It should feel fairly firm, if cooked. Remove the sheet pan from the oven and allow it to rest a few minutes as is.
  • Use 2 spatulas, 1 under the head and the other under the midsection, to transfer the fish to a serving platter. Use a paring knife to gently cut around the head and the tail. Cut down the length of the back until you can insert 1 of your spatulas down the length of the top fillet and lift it off the bone. Then, lift the head and the full backbone off the fish, unveiling the second fillet. Season the fish with a pinch of salt and lemon juice. Serve with lemon slices.

MACKEREL WITH LEMON OLIVE OIL AND TOMATOES



Mackerel With Lemon Olive Oil and Tomatoes image

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

1/3 cup extra-virgin olive oil
Finely grated zest of 1 large lemon (save naked lemon for garnish)
6 to 8 large basil leaves, plus more for garnish
1 1/2 pounds Atlantic mackerel fillets, or use cod or black sea bass (tautog) if unavailable
Fine sea salt and black pepper, to taste
1 to 2 tablespoons lemon olive oil, more as needed
3/4 cup olives, preferably a mix of green and black, pitted and halved, or chopped
1 cup halved or quartered cherry 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.

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

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.

MACKEREL WITH ROASTED FENNEL, MEYER LEMON, AND OLIVES



Mackerel with Roasted Fennel, Meyer Lemon, and Olives image

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

1 head fennel
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 Meyer lemon
1/4 cup coarsely chopped pitted Kalamata olives
1 whole mackerel (2 to 3 lbs., head off)

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

MACKEREL WITH FENNEL, OLIVES, AND SUN DRIED TOMATOES



Mackerel with Fennel, Olives, and Sun Dried Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
2 medium fennel bulbs, halved, and thinly sliced
1 small red onion, thinly sliced
1 sprig fresh thyme
1 sprig fresh rosemary
2 strips lemon peel (about 2 1/2 inches long)
2 strips orange peel (about 2 1/2 inches long)
Pinch red pepper flakes
1/3 cup black olives, such as Nicoise
1/3 cup roughly chopped oil packed sun-dried tomatoes
Kosher salt and freshly ground black pepper
4 (6-ounce) mackerel fillets, with skin

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.

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Top Asked Questions

How to prepare fennel for mackerel with fennel?
To prepare the fennel, slice the fennel finely on a mandoline, add to a bowl and marinate with the lemon juice, olive oil and salt to taste. Set aside for 1 hour
What kind of olive oil to use for mackerel?
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.
How to make Meyer lemon and honey roasted fennel?
Floral Meyer lemons and a touch of golden honey meet beautifully caramelized roasted fennel in this amazing springtime dish that is insanely simple to prepare. It all begins with a drizzle of olive oil and a pinch of salt and pepper over quartered fennel bulbs. Roast for 15 minutes. Next, combine Meyer lemon juice with a touch of honey.
What's the best way to cook a mackerel?
To cook the mackerel, place it skin-side down in a cool non-stick pan, bringing up the heat gradually until the skin is crisp. Flip over, quickly seal on the other side and season with lemon juice. Place each mackerel fillet on top of a mound of the fennel and peppers and serve immediately

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