Grilled Whole Mackerel with Lemon, Oregano, and Olives

Name: Grilled Whole Mackerel with Lemon, Oregano, and Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms cleaned whole Spanish mackerel or bluefish (with head and tail); 35 grams 1/4 cup pitted Kalamata olives , cut into slivers; 6 slices (1/4-inch-thick) lemon; 2 Tbsps fresh lemon juice; 1 teaspoons finely grated fresh lemon zest; 79 milliliters extra-virgin olive oil; 3 Tbsps finely chopped fresh oregano plus 6 large sprigs; 2 Tbsps vegetable oil

Grilled Whole Mackerel with Lemon, Oregano, and Olives might be just the main course you are searching for. One portion of this dish contains around 74g of protein, 42g of fat, and a total of 704 calories. This gluten free, dairy free, fodmap friendly, and whole 30 recipe serves 4. 1 person found this recipe to be flavorful and satisfying. If you have bluefish, vegetable oil, lemon, and a few other ingredients on hand, you can make it. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Whisk together zest, lemon juice, and salt and pepper to taste, then add olive oil in a stream, whisking until combined well.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Equipment you will use

Whisk

Whisk in olives and chopped oregano.

Ingredients you will need

Oregano

Olives

Equipment you will use

Whisk

Make 1-inch-long slits at 2-inch intervals down middle of fish on both sides with a sharp paring knife, then brush fish all over with vegetable oil and season with salt and pepper. Season fish cavity with salt and pepper, then evenly distribute 3 lemon rounds and 3 oregano sprigs in cavity. Close cavity, then evenly arrange remaining 3 lemon rounds and 3 oregano sprigs on top of fish and tie fish closed with string at 2-inch intervals, securing lemon slices and oregano sprigs to fish.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Oregano

Lemon

Fish

Equipment you will use

Knife

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

Equipment you will use

Grill

Grill fish on lightly oiled grill rack, covered only if using gas grill, 15 minutes. Turn fish over using a metal spatula and tongs, then grill until just cooked through, about 15 minutes more.

Ingredients you will need

Fish

Equipment you will use

Spatula

Grill

Tongs

Transfer fish to a large platter using 2 metal spatulas, then cut and discard string.

Ingredients you will need

Fish

Equipment you will use

Spatula

Serve fish with sauce.

Ingredients you will need

Sauce

Fish

• If you aren't able to grill outdoors, whole fish can be roasted on an oiled large baking sheet (17 by 14 inches) in middle of a preheated 425°F oven, without turning, until just cooked through, 30 to 35 minutes. If fish extends beyond baking sheet, fold up two 12-inch-long pieces of foil and put under head and tail to extend baking surface.• If fish tail begins to brown too much (on grill or in oven), loosely wrap with a small sheet of foil.

Ingredients you will need

Fish

Wrap

Equipment you will use

Baking Sheet

Grill

Aluminum Foil

Oven

Equipment

Ingredients

Servings:

1kilograms

cleaned whole Spanish mackerel or bluefish (with head and tail)35grams

1/4 cup pitted Kalamata olives , cut into slivers 6slices

(1/4-inch-thick) lemon 2Tbsps

fresh lemon juice 1teaspoons

finely grated fresh lemon zest 79milliliters

extra-virgin olive oil 3Tbsps

finely chopped fresh oregano plus 6 large sprigs 2Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. 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 Tangent Paragon Vineyard Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 12 dollars per bottle.