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Spanish_Mackerel_Olive_Tapenade
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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
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