Grilled Mackerel With Toasted Garlic Butter Recipes

Steps:

• Preheat the oven to 500 degrees F. Put a baking sheet on the rack in the center of the oven and close the door. Drizzle both sides of the fish with olive oil and season the inside and outside with salt. Stuff the cavity with the lemon slices and the leftover fennel stalks and fronds.
• Open the oven door and carry the fish over squarely in both of your hands. Put the fish in the center of the hot sheet pan and quickly close the door so minimal heat escapes. You should hear the fish sizzle slightly as it hits the hot sheet pan. Reduce the heat to 450 degrees F and cook for about 20 to 25 minutes, then open the door to look at the fish. The eyes will turn white when it s cooked. Touch the fish near the head. It should feel fairly firm, if cooked. Remove the sheet pan from the oven and allow it to rest a few minutes as is.
• Use 2 spatulas, 1 under the head and the other under the midsection, to transfer the fish to a serving platter. Use a paring knife to gently cut around the head and the tail. Cut down the length of the back until you can insert 1 of your spatulas down the length of the top fillet and lift it off the bone. Then, lift the head and the full backbone off the fish, unveiling the second fillet. Season the fish with a pinch of salt and lemon juice. Serve with lemon slices.

Steps:

• Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds). Using a sharp knife, make a few slashes in skin on both sides of fish. Open fish like a book. Season inside with salt and pepper, and drizzle with oil. Thinly slice 1 lemon; arrange lemon and thyme sprigs over 1 side of fish. Close fish, and rub oil all over skin.
• Grill fish until skin is charred on 1 side, about 10 minutes. Carefully turn fish; cover, and cook until flesh inside is opaque, 10 to 12 minutes. Transfer fish to a platter, and open like a book. Drizzle with oil and juice from remaining lemon.

Steps:

• Put the garlic cloves in a saucepan with just enough olive oil to cover them. Place over low heat and simmer until the cloves are soft and golden, 30-40 minutes. With a slotted spoon, scoop the garlic into a bowl, then mash to a puree. Immediately strain the oil through a coffee filter and reserve.
• Process the butter in a food processor until smooth and creamy. Add 1/4-cup of the garlic puree (save any extra for spreading on bread), 1-1/2 Tbs. of the reserved garlic oil, the thyme, and a pinch of salt. Process until well blended. Taste and add more salt if needed. Refrigerate until firm enough to shape into a log.
• Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.

Steps:

• Whisk together zest, lemon juice, and salt and pepper to taste, then add olive oil in a stream, whisking until combined well. Whisk in olives and chopped oregano.
• 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.
• 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.
• 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.
• Transfer fish to a large platter using 2 metal spatulas, then cut and discard string. Serve fish with sauce.

Steps:

• Mix all the marinade ingredients, then pour over the fish. Set aside for 20 mins.
• For the salad, combine the sesame oil, lime juice, soy, honey and sweet chilli to make a dressing, then toss with the leaves.
• Grill the marinated mackerel under a hot grill for 5 mins, basting two or three times with any excess marinade, until the flesh begins to flake. Slice and serve with the dressed salad leaves.

Steps:

• To make the marinade, mix all the ingredients together and pour over the mackerel. Cover and chill for 30 mins.
• Heat grill and put the mackerel, skin-side up, on a baking sheet lined with foil. Grill for 5 mins, then turn and baste with remaining marinade. Grill for 5 mins more.
• Cook the rice following pack instructions, then drain and toss with the spring onions and pepper. Serve with the mackerel.

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.

Steps:

• Heat the grill to High, or fire up the barbecue. Slash the fish a few times on each side, then season with black pepper. Grill or barbecue the fish for 3-5 mins on each side, until charred and cooked through (see Tip).
• Heat the oil in a frying pan (you can put the pan on the barbecue rack), then fry the ginger, garlic and chillies for about 2 mins until the garlic is lightly golden. Take off the heat and toss in the spring onions and cherry tomatoes. Lift the fish onto a plate, splash with the vinegar, then spoon over the contents of the pan and splash with soy sauce.