Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, grilled mackerel with fennel. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Brush both sides with the remaining measured olive oil and season both sides with salt and pepper. Toss the watercress into the cucumber and fennel salad and add the red onion. Arrange the salad on a serving platter and place the mackerel.
Grilled Mackerel with Fennel is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Grilled Mackerel with Fennel is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook grilled mackerel with fennel using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Grilled Mackerel with Fennel:
- Take 1 Mackerel
- Make ready 1 bunch Fennel leaves
- Prepare 1/2 Lemon
- Take 2 tbsp Olive oil
- Make ready 1 tsp Salt
Place a grilled mackerel fillet on top of each portion. Spoon the salad dressing around the edge of the plate. Take a Scandinavian approach, with an open sarnie made with rye bread and topped with smoked fish, raw fennel, capers and cream cheese In a small bowl, mix the fennel, onion, capers, lemon juice, oil, chives and some seasoning. Spoon over the fish toasts, with lemon wedges for squeezing over.
Instructions to make Grilled Mackerel with Fennel:
- Pack the fennel leaves into a baking tray, and add some olive oil.
- Slice the mackerel in half, rub the salt into the flesh and place on top of the fennel. Add more olive oil.
- Bake in the oven at 200℃ for 15 minutes. Turn the fillets over halfway through.
- 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.
A wholesome, colourful salad of smoked mackerel, fennel, chicory and blood orange, drizzled in a pomegranate vinaigrette. Place some oak chips or tea leaves in the bottom of a steamer and place on the heat. Wait until it is smoking and then place the mackerel fillets on an oiled tray in the steamer. Combine apple, fennel, basil, mustard cress, parsley and mackerel in a bowl, drizzle with a little currant dressing, toss to combine and season to taste. Make sure you get all the nice leafy green bits in there.
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