Spanish Mackerel w/ Olive Tapenade
Spanish Mackerel
Olive Tapenade
  1. Coat fish in olive oil, paprika, salt, and lime juice and let sit for 10 minutes
  2. Heat grill to 400 degrees Fahrenheit and reduce flame to medium - low
  3. Cook mackerel for 7-8 minutes, skin side down, until fish become opaque (white)
  4. 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
  5. Add mint leaves right before you are ready to top off the mackerel with the tapenade
  6. Top fish fillets with olive mint tapenade and then add a couple of sprigs of dill