MACKEREL WITH DATE BUTTER

Mackerel with Date Butter image

Provided by Martha Stewart

Number Of Ingredients 12

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4 tablespoons (1/2 stick) unsalted butter, room temperature
2 tablespoons plus 2 teaspoons date syrup
2 mackerels (about 1 pound each), gutted and cleaned
Kosher salt and freshly ground black pepper
1 pint small cherry tomatoes, halved
1 cup chopped fresh cilantro, plus sprigs for garnish
4 dates, pitted and chopped
1/2 cup extra-virgin olive oil
Zest and juice of 1 lemon, plus 1 lemon cut into thin rounds for garnish
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of red-pepper flakes

Steps:

Preheat oven to 400 degrees. Stir to combine butter and 2 tablespoons date syrup in a small bowl. Brush the exterior of each fish with butter mixture until well coated. Season the cavities and exteriors of each fish with salt and pepper.
Heat a large grill pan over medium-high. Cook fish, turning once, until lightly charred, 2 to 3 minutes per side. Transfer fish to a parchment-lined baking sheet and roast until fish is cooked through, 12 to 15 minutes.
Place tomatoes, chopped cilantro, dates, oil, lemon zest and juice, cumin, paprika, red-pepper flakes, and remaining 2 teaspoons date syrup in a medium bowl. Season with salt and pepper. Mix until thoroughly combined.
To serve, transfer fish to a large platter and top with tomato-cilantro mixture. Garnish with cilantro sprigs and lemon rounds.