Grilled Mackerel with Fennel
Grilled Mackerel with Fennel

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, grilled mackerel with fennel. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Phil Fanning's mackerel recipe has a beautiful combination of bright, summery flavours such as fennel, spiced yoghurt, focaccia crumbs and moutabal - better known as baba ganoush. Placing the mackerel in a cold pan and gradually bringing up the heat allows the fat to render down properly, ensuring extra crispy skin. Grilled Mackerel with Fennel I got some really nice fennel so I used the leaves extravagantly.

Grilled Mackerel with Fennel is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Grilled Mackerel with Fennel is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have grilled mackerel with fennel using 5 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Grilled Mackerel with Fennel:
  1. Take 1 Mackerel
  2. Get 1 bunch Fennel leaves
  3. Get 1/2 Lemon
  4. Get 2 tbsp Olive oil
  5. Make ready 1 tsp Salt

Break up the mackerel fillets into chunks and add to the salad. Pour over the vinaigrette, toss gently and serve. A recipe from Grow Fruit and Vegetables in Pots by Aaron Bertelsen (Phaidon). While the mackerel is under the grill, drain the fennel, pat dry in a clean tea towel and place in a large bowl with the rocket leaves, lime juice, extra virgin olive oil and seasoning.

Instructions to make Grilled Mackerel with Fennel:
  1. Pack the fennel leaves into a baking tray, and add some olive oil.
  2. Slice the mackerel in half, rub the salt into the flesh and place on top of the fennel. Add more olive oil.
  3. Bake in the oven at 200℃ for 15 minutes. Turn the fillets over halfway through.
  4. When done, discard the fennel you cooked with the fish. Cut new fennel into bite-sized pieces and serve it with the fish and lemon.

Lightly mix together to combine and sprinkle with the toasted fennel seeds and divide between four plates or one large serving plater. For the mackerel, heat the cider vinegar, water, coriander stalks, caster sugar, red onion, peppercorns and lemon slices in a medium saucepan over a medium heat. Heat the mixture until just warm. My attempt at a healthy supper after the indulgences of the last few weeks was to buy some fresh Mackerel and to grill it rather than pan fry. Mackerel is an oily fish and works very well without the addition of any extra oil or fat - in fact you can see some of the fish oil in my photo.

So that’s going to wrap it up for this special food grilled mackerel with fennel recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!