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
MARINATED MACKEREL WITH GREEN OLIVE & CELERY DRESSING
Mackerel is undoubtedly a British superfood but it can leave your kitchen full of pungent aromas. You can avoid this by lightly pickling instead of cooking it, like in this fresh-tasting recipe
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 12
Steps:
- Lay the mackerel fillets, skinside down, in a shallow dish, then sprinkle with the fennel seeds and 1 1/2 tbsp flaky salt, making sure you cover the fish evenly. Cover with cling film and put in the fridge for 1 hr, then remove, wash off the salt and fennel seeds, and pat the fish dry with kitchen paper.
- Return the fish to the shallow dish, skin-side up, pour over the olive oil and scatter over the shallots. Put the sugar, lemon juice and vinegar in a small saucepan and bring to the boil, then pour the hot liquid over the fish. Leave to cool, cover in cling film and put in the fridge to marinate overnight.
- The next day, remove the fish from the fridge 1 hr before serving to bring it to room temperature, then transfer to a serving plate. Stir in the olives, celery and celery leaves. Leave for a few mins, then serve with lemon wedges and a couple of spoonfuls of crème fraîche.
Nutrition Facts : Calories 638 calories, Fat 58 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium
MACKEREL CURED IN OLIVE OIL
Mackerel is a wonderful fish to buy when it is in season. It is inexpensive and intensely flavored, and when it is preserved in oil this way, you can keep it as long as a month; you'll have in your fridge a delicious treasure to draw on for a quick appetizer or lunch dish. The most common size is 11 to 12 inches, and the filleting and boning of these small fish can be quite a job. So, unless you are feeling ambitious, get your fishmonger to do the work.
Yield serves 8
Number Of Ingredients 5
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.
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