Best Mackerel With Tarragon Recipes

Mediterranean Oven Roasted Spanish Mackerel Recipe image

Provided by The Mediterranean Dish

Categories Entree

Time 40m

Yield 2

Number Of Ingredients 13

3 large garlic cloves
1 tsp salt, more for later
1 tsp ground coriander
1/2 tsp ground cumin
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh dill
1 1/2 lb whole Spanish Mackerel, cleaned and gutted (but with head)
1 lemon, thinly sliced
Early Harvest extra virgin olive oil
2-3 tbsp fresh lemon juice
3-Ingredient Mediterranean salad recipe, or Fattoush salad recipe, Mediterranean Potato Salad or simple sliced garden veggies, salted and drizzled with olive oil
Tahini sauce
1 Lebanese rice 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).

Grilled Mackerel with Spicy Tomato Jam image

Number Of Ingredients 8

3 medium tomatoes (1 pound)
1 small onion
1/3 cup apple jelly
3 tablespoons cider vinegar
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon dried hot red pepper flakes
1/4 teaspoon salt
four 6-ounce mackerel or bluefish fillets with skin

Steps:

Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato and in a saucepan of boiling water blanch 10 seconds. With a slotted spoon transfer tomatoes to ice water to stop cooking. Peel tomatoes and seed and chop. Chop onion.
In a 1-quart saucepan bring tomatoes, onion, jelly, vinegar, tarragon, red pepper flakes, and salt to a boil over moderately low heat and cook, stirring frequently, until thick, 30 to 40 minutes. Cool jam to room temperature. Jam keeps, covered and chilled, 1 month. Bring jam to room temperature before serving.
Prepare grill. Season mackerel fillets with salt and pepper and grill, skin sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, 9 to 13 minutes. (Do not turn fish.)
Serve each fillet topped with 2 tablespoons jam.

Roasted Mackerel with Garlic and Paprika image

Provided by Gordon Ramsay

Yield Serves 4

Number Of Ingredients 13

2 garlic cloves, peeled
2 tsp paprika
1 tsp sea salt, plus more to taste
Olive oil
8 mackerel fillets, skin on
1 pound new potatoes
2-3 scallions, trimmed and thinly sliced
For the vinaigrette
Pinch of saffron
1 Tbsp white wine vinegar
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper

Steps:

1. Preheat the oven to 400°F.
2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.