MACKEREL WITH OLIVES
A simple but flavorful way to prepare Mackerel in Olive Oil is to poach it in extra-vi olive oil and aromatics. The best part is that it won't leave your kitchen smelling fist.
The inspiration for mackerel in olive oil likely stems from the Mediterranean region, where both mackerel and olive oil are commonly used ingredients in cooking.
In Mediterranean cuisine, olive oil is a staple ingredient known for its rich flavor and health benefits. It's often used as a cooking oil, salad dressing, and flavor enhancer in various dishes.
Similarly, mackerel is a type of fish that's abundant in the Mediterranean Sea and is commonly consumed in countries like Spain, Italy, Greece, and Portugal.
The combination of mackerel and olive oil creates a dish that's flavorful, nutritious, and easy to prepare. By cooking the mackerel in olive oil along with aromatic ingredients like garlic, herbs, and lemon, you can enhance the natural flavors of the fish and create a delicious meal that's enjoyed by many.
• Mackerel fillets: They are also called Atlantic Mackerel, Norwegian Mackerel, Boston Mackerel, or North Atlantic Mackerel. The distinctive wavy lines on their backs make them easy to identify.
• Sweet pickles or gherkins: These are cucumbers pickled in a sweet brine. Gherkins are smaller cucumbers with bumpier skin.
• Olives: Use green, pitted olives like Manzanilla olives. Substitute with any kind you prefer.
• Extra-virgin olive oil: Aside from its health benefits, its rich flavor makes the fish and sauce delicious. You can also use regular olive oil.
• Vinegar: Use white distilled vinegar, apple cider vinegar, or cane vinegar to get the fishy taste out.
Ingredients
- 4 mackerel fillets from 2 whole fish
- ½ cup vinegar
- ¾ cup extra-virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon salt adjust to taste
- 1 tablespoon sugar adjust to taste
- 1 tablespoon minced ginger
- ¼ cup water
- 2 cups sliced carrots
- 1 cup or less baby cucumber pickles
- ½ cup pitted green olives whole or cut in half
- 2 medium brown or red onion bite-size pieces
- 3 cloves garlic smashed
- 3 bay leaves dried or fresh
- Ground pepper and salt to taste
Instructions:
- Rinse the mackerel fillets under cold water and pat them dry with paper towels.
- Make the sauce by combining vinegar, extra virgin olive oil, fish sauce, paprika, salt, sugar, ginger, and ¼ cup of water in a cup. Then set aside.
- Cut each mackerel fillet into 2 pieces and arrange them in a single layer in the sauté pan.
- Arrange the mackerel fillets on a non-stick skillet.
- Add carrots, sweet pickles, olives, shallots, garlic, bay leaves, chilies, and ground pepper to taste. Lay them out evenly and pour the sauce mixture.
- Bake the mackerel in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Once cooked, remove the mackerel from the oven and let it cool slightly before serving.
- Serve the mackerel warm, drizzled with any pan juices and accompanied by your favorite side dishes, such as steamed vegetables or a fresh salad.
- Cover and simmer over medium heat until the carrots are tender, about 30 minutes.
- Give it a taste and adjust as needed. If it's too watery, let it cook uncovered for a few more minutes.
- Enjoy your delicious mackerel in olive oil!
Tips:
- Mackerel fillets: They are also called Atlantic Mackerel, Norwegian Mackerel, Boston Mackerel, or North Atlantic Mackerel. The distinctive wavy lines on their backs make them easy to identify.
- Sweet pickles or gherkins: These are cucumbers pickled in a sweet brine. Gherkins are smaller cucumbers with bumpier skin.
- Olives: Use green, pitted olives like Manzanilla olives. Substitute with any kind you prefer.
- Extra-virgin olive oil: Aside from its health benefits, its rich flavor makes the fish and sauce delicious. You can also use regular olive oil.
- Vinegar: Use white distilled vinegar, apple cider vinegar, or cane vinegar to get the fishy taste out.
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