Best Spanish Mackerel With Almond Caper Butter Recipes

WHOLE ROASTED MACKEREL

Whole Roasted Mackerel image

Serve with cooked whole grains, such as couscous, bulgur, or barley.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 35m

Number Of Ingredients 7

Ingredients

1 whole Spanish mackerel (about 2 pounds), cleaned, head and tail left intact
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
1 lemon, thinly sliced
6 sprigs thyme
6 sprigs flat-leaf parsley
12 fresh chives

Steps:

Preheat oven to 425 degrees. Using a sharp knife, make a few slashes in skin on both sides of fish. Transfer to a parchment-lined baking sheet. Drizzle fish on both sides with oil; season with salt and pepper. Arrange a few lemon slices in cavity, and tuck the rest underneath fish. Tuck a handful of herbs into cavity; coarsely chop remainder and sprinkle over fish. Roast until fish is opaque and cooked through, 20 to 25 minutes.
To serve, use a thin-bladed knife to cut fillet free from top side of fish. Gently transfer fillet to a cutting board with a spatula. Starting from the tail, slowly lift spine to separate it from bottom fillet. Slice each fillet crosswise into three portions; serve.

MACKEREL WITH OLIVES, ALMONDS AND MINT

Mackerel With Olives, Almonds and Mint image

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

Ingredients

4 Spanish mackerel fillets, 6 to 8 ounces each
1 tablespoon olive oil
Half a lime
Fine sea salt
1/4 cup sliced almonds
1 cup dry white wine
5 tablespoons cold unsalted butter, cut into cubes
1/4 teaspoon black pepper
2 garlic cloves, grated on a Microplane or minced
2/3 cup sliced, pitted olives (any good kind is fine)
3 tablespoons chopped mint leaves

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