Mackerel With Olives, Almonds and Mint

Title: Mackerel With Olives, Almonds and Mint
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ClaireonWheels78

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From：United Kingdom
Register：09/08/2016 10:24 AM

Date Posted：10/26/2016 16:41 PMCopy HTML

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.

INGREDIENTS

4 Spanish mackerel fillets, 6 to 8 ounces each
1 tablespoon olive oil
Half a lime
Fine sea salt
¼ cup sliced almonds
1 cup dry white wine
5 tablespoons cold unsalted butter, cut into cubes
¼ teaspoon black pepper
2 garlic cloves, grated on a Microplane or minced
⅔ cup sliced, pitted olives (any good kind is fine)
3 tablespoons chopped mint leaves

PREPARATION

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.