Grilled Mackerel with Tomato, Fennel, and Capers

Name: Grilled Mackerel with Tomato, Fennel, and Capers
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 118 milliliters fish broth or clam juice; 454 grams medium fennel bulbs (about , stalks and fronds removed, quartered through the roots; 2 mediums garlic cloves, finely chopped; 237 milliliters green olives, pitted and coarsely chopped; 4 servings Kosher salt; 2 Tbsps freshly squeezed lemon juice (from about 1 medium lemon); 680 grams mackerel fillets; 3 Tbsps olive oil, plus more for oiling the grill; 1 Tbsp coarsely chopped fresh Italian parsley leaves; 1 pinch Pinch saffron threads; 907 grams medium tomatoes (about , cored, halved, and seeds removed

You can never have too many main course recipes, so give Grilled Mackerel with Tomato, Fennel, and Capers a try. One serving contains 501 calories, 38g of protein, and 30g of fat. This recipe serves 4. A mixture of mackerel fillets, olives, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).Meanwhile, brush the tomatoes and fennel all over with half of the measured olive oil and season with salt and pepper; set aside.When the grill is ready, place the tomatoes and fennel on the grill and cook uncovered until grill marks form, about 3 to 4 minutes. Flip the vegetables and cook until grill marks appear on the other side, about 3 to 4 minutes more.

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Tomato

Fennel

Equipment you will use

Grill Pan

Grill

Remove to a cutting board.When the vegetables are cool enough to handle, cut and discard the cores from the fennel. Chop both the fennel and tomatoes into 1-1/2-inch pieces and place in a medium saucepan.

Ingredients you will need

Vegetable

Tomato

Fennel

Equipment you will use

Cutting Board

Sauce Pan

Add the fish broth or clam juice, garlic, and saffron and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until the vegetables have softened, about 20 minutes. Keep warm while you grill the fish. (If you’re using a grill pan, use several layers of paper towel to wipe the pan clean before grilling the fish.)

Ingredients you will need

Clam Juice

Vegetable

Saffron

Garlic

Broth

Fish

Equipment you will use

Paper Towels

Grill Pan

Grill

Frying Pan

Heat the grill to medium high. Rub the grates with a towel dipped in olive oil.Pat the mackerel fillets dry with paper towels.

Ingredients you will need

Mackerel Fillets

Olive Oil

Dry Seasoning Rub

Equipment you will use

Paper Towels

Grill

Brush both sides with the remaining measured olive oil and season both sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Place the fillets on the grill skin-side down and cook until grill marks appear, about 2 to 3 minutes. Flip the fillets with a flat spatula and cook until grill marks appear on the other side and the fish is cooked through, about 2 minutes more.

Ingredients you will need

Fish

Equipment you will use

Spatula

Grill

Remove the fillets to a plate and tent with foil.

Equipment you will use

Aluminum Foil

Add the parsley to the warm tomato-fennel mixture and stir to combine. Taste and season with salt and pepper as needed.Divide the tomato-fennel mixture among 4 rimmed serving plates or shallow bowls and top each serving with a piece of mackerel. Top the fish with about 1 tablespoon of the tapenade (you will have some left over), sprinkle with the caperberries or capers, and serve immediately.

Ingredients you will need

Salt And Pepper

Caper Berries

Mackerel

Tapenade

Parsley

Capers

Fennel

Tomato

Fish

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 118milliliters

fish broth or clam juice 454grams

medium fennel bulbs (about , stalks and fronds removed, quartered through the roots 2mediums

garlic cloves, finely chopped 237milliliters

green olives, pitted and coarsely chopped 4servings

Kosher salt 2Tbsps

freshly squeezed lemon juice (from about 1 medium lemon)680grams

mackerel fillets 3Tbsps

olive oil, plus more for oiling the grill 1Tbsp

coarsely chopped fresh Italian parsley leaves 1pinch

Pinch saffron threads 907grams

medium tomatoes (about , cored, halved, and seeds removed

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Thrive Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.