Grilled Spanish Mackerel w/ Olive Tapenade

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 Yum

Course

Fish, Seafood

Cuisine

Seafood

Servings

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

Course Fish, Seafood Cuisine Seafood Servings 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

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

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