Mackerel With Olives, Almonds and Mint
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4Spanish mackerel fillets, 6 to 8 ounces each
- 1tablespoon olive oil
- Half a lime
- Fine sea salt
- ¼cup sliced almonds
- 1cup dry white wine
- 5tablespoons cold unsalted butter, cut into cubes
- ¼teaspoon black pepper
- 2garlic cloves, grated on a Microplane or minced
- ⅔cup sliced, pitted olives (any good kind is fine)
- 3tablespoons chopped mint leaves
Nutritional analysis per serving (4 servings)
548 calories; 36 grams fat; 14 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 40 grams protein; 746 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Spoon olive sauce over fish, garnish with mint, and serve.
Private Notes
Comments
I followed the recipe the t, but : wine did not become syropy at all, which led to watery sauce. Was 3 minutes on high heat not enough, or maybe it needs some flour? Also, 20-30 seconds did not seem enough time to bring out garlic flavor in full, but maybe my garlic was weak. Finally, the fish M.C. is shown cooking on the accompanying video is not Spanish mackerel, but Atlantic mackerel (which was what I used too). Anyway, M.C. is right that mackerel is a greatly underestimated fish.
Just cooked it tonight - and it was a great surprise for me! Absolutely delicious food in just 15 minutes. I took regular mackerel, while almonds and whole black olives, and added just a pinch of starch and a teaspoon of sugar to the sauce, just for my taste. Highly recommended for busy and picky fish-lovers.
Delicious!
I bought boston mackerel fillets, they were fresher and cheaper. And tiny! Halved ingredients. Sauteed the tiny fillets, did not broil, removed from pan, boiled wine in leftover rubble. Took like 9 minutes to get to syrup. Used toasted pine nuts, lighter and crunchier; alphonso (non bitter, black) olives. Parsely, not mint. A one-pan delight!
I made as written, except cut it in half for just my husband and me. Excellent and quick.
A delicious introduction to Spanish Mackerel. Thank you Ms. Clark. If I may. Prepped the toasted almonds well before the fish went into the the oven. Also sautéed garlic before adding to beurre blanc. Lastly, reduced the dry vermouth for the sauce with high heat - about 5 min to reduce 1 C wine to just cover large skillet.
The sauce is to die for! I only used two tablespoons of butter and it was plenty, and parsley because we had no mint otherwise followed recipe exactly as written. Cooked the mackerel for 10 minutes. Served with baked sweet potatoes. DIVINE
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