BASIC VANILLA DRIZZLE
This topping has a slightly thicker consistency than a glaze but is thinner than frosting. Top sweet rolls, muffins, or quick breads with this. Super fast, easy, and yummy.
Provided by Delish
Categories Dessert
Time 5m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients and mix until smooth.
Nutrition Facts : Calories 1439, Fat 2.2, SaturatedFat 1.2, Cholesterol 7.1, Sodium 28.7, Carbohydrate 361.2, Sugar 352.7, Protein 1.7
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.
GRILLED MACKEREL WITH ONIONS, OLIVES AND PESTO DRIZZLE
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
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
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