Spanish Mackerel w/ Olive Tapenade

Name: Spanish Mackerel w/ Olive Tapenade
Ingredients: 2 fillets spanish mackerel; 1 tbsp olive oil (extra virgin); 1/2 lime (juiced); 1/2 tbsp paprika; 1 tsp salt; 1/4 cup kalamata and green olives; 6-8 mint leaves (chopped); 3-4 sprigs dill; 2 tbsp butter; 1 tbsp olive oil (extra virgin)

by Andrew Gavin on Mar 16, 2019 (updated Dec 20, 2024)

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Spanish Mackerel is an often overlooked fish, but this is misguided. The fish has big flavor and is reasonably affordable, so it is worth trying out. Adding some briny olives and dill to the mix along make this a great dinner option.

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Spanish Mackerel w/ Olive Tapenade

Author: Andrew Gavin

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Ingredients

Spanish Mackerel

2 fillets spanish mackerel
1 tbsp olive oil, extra virgin
1/2 lime, juiced
1/2 tbsp paprika
1 tsp salt

Olive Tapenade

1/4 cup kalamata and green olives
6-8 mint leaves, chopped
3-4 sprigs dill
2 tbsp butter
1 tbsp olive oil, extra virgin

Instructions

Coat fish in olive oil, paprika, salt, and lime juice and let sit for 10 minutes
Heat grill to 400 degrees Fahrenheit and reduce flame to medium - low
Cook mackerel for 7-8 minutes, skin side down, until fish become opaque (white)
In small sauce pan heat 2 tbsp of butter with 1 tbsp of olive oil, once melted turn off heat and add olives and toss to coat
Add mint leaves right before you are ready to top off the mackerel with the tapenade
Top fish fillets with olive mint tapenade and then add a couple of sprigs of dill