Mackerel With Date Butter Food

MACKEREL WITH DATE BUTTER

Steps:

• Preheat oven to 400 degrees. Stir to combine butter and 2 tablespoons date syrup in a small bowl. Brush the exterior of each fish with butter mixture until well coated. Season the cavities and exteriors of each fish with salt and pepper.
• Heat a large grill pan over medium-high. Cook fish, turning once, until lightly charred, 2 to 3 minutes per side. Transfer fish to a parchment-lined baking sheet and roast until fish is cooked through, 12 to 15 minutes.
• Place tomatoes, chopped cilantro, dates, oil, lemon zest and juice, cumin, paprika, red-pepper flakes, and remaining 2 teaspoons date syrup in a medium bowl. Season with salt and pepper. Mix until thoroughly combined.
• To serve, transfer fish to a large platter and top with tomato-cilantro mixture. Garnish with cilantro sprigs and lemon rounds.

WHOLE ROASTED MACKEREL

Steps:

• Preheat oven to 425 degrees. Using a sharp knife, make a few slashes in skin on both sides of fish. Transfer to a parchment-lined baking sheet. Drizzle fish on both sides with oil; season with salt and pepper. Arrange a few lemon slices in cavity, and tuck the rest underneath fish. Tuck a handful of herbs into cavity; coarsely chop remainder and sprinkle over fish. Roast until fish is opaque and cooked through, 20 to 25 minutes.
• To serve, use a thin-bladed knife to cut fillet free from top side of fish. Gently transfer fillet to a cutting board with a spatula. Starting from the tail, slowly lift spine to separate it from bottom fillet. Slice each fillet crosswise into three portions; serve.

GRILLED MACKEREL WITH TOASTED GARLIC BUTTER

Steps:

• Preheat an outdoor grill to medium heat and oil the grates with a brush or towel.
• In a small saucepan, melt the butter and add the smashed garlic.
• Make 3 deep cuts on each side of the fish. Season fillets generously with salt and pepper. Place flesh side-down and cook for 2 to 3 minutes. Flip fish over and cook for an additional 2 to 3 minutes. Remove from grill and brush with some of the garlic butter (about 2 tablespoons).
• Squeeze 1/2 of a lime over each fillet and serve immediately.

DATE BUTTER

Steps:

• In a small food processor, blend the coconut oil or butter, dates (we used medjool), maple syrup, cinnamon and salt. Chill until needed, will keep for up to a week.

MACKEREL WITH DATE, AUBERGINE & PRESERVED LEMON RELISH

Steps:

• First, make the relish. Cut the stalks off the aubergines, then cut the flesh into 1cm cubes. Heat 1½ tbsp of the oil in a large frying pan and fry the aubergine in batches over a medium heat for 8-10 mins, or until softened and golden. You may need to add more oil. Transfer to a plate and set aside.
• Add another ½ tbsp oil to the pan and fry the onion until softened and golden, about 10 mins. Tip in the tomato and cook for another 10 mins, or until collapsed, then add the garlic, chilli, cumin and ginger, and cook for 2 mins more. Return the aubergine to the pan, add the honey, the juice from the jar of preserved lemons and the dates. Season. Turn the heat down and simmer for about 10 mins, or until thick but not stiff - add a splash of water if you need to. Chop the preserved lemon - pulp as well as skin - discarding any seeds, then add half to the relish. Taste to see if you need more - it should be assertive, sweet and savoury. You may want more honey as well. Leave to cool, then stir in the mint.
• Toast the cumin and coriander seeds in a dry frying pan over a low heat until the seeds start to crackle and jump in the pan. Transfer to a pestle and mortar and crush to a coarse mixture. Add salt and pepper.
• Rub olive oil all over the mackerel fillets, then sprinkle them with the spice mix. Heat a frying pan or griddle pan and, when it's very hot, add the fish fillets, skin-side down. Cook for 2-3 mins. Turn them and cook for 2 mins more. Squeeze lemon juice all over the fillets and serve them with the relish. Serve with bulgur wheat or couscous and coriander, if you like.

EASY SMOKED MACKEREL PâTé

Steps:

• Tip the melted butter, lemon zest, mackerel and spring onion into a food processor and blend until smooth. Spoon into a ramekin and smooth the top.
• For the topping, melt the 15g butter with the horseradish, then stir in the parsley. Carefully spoon over the pâté to cover it. Press some parsley leaves on top, grind over some black pepper and chill to set the butter. Serve the ramekin of pâté with French bread, butter and extra horseradish sauce.