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Mackerel with Fennel, Olives, and Sun Dried Tomatoes Recipe

Mackerel with Fennel, Olives, and Sun Dried Tomatoes

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on March 03, 2013

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    Smashingly great. We grilled the mackeral around 26 ounces with head, tail and skeleton. Put a bit of pernod in around halfway through the onion and fennel cooking down to boost the fennel flavour. Instead of the olives we had some homemade tapenade lurking in the fridge that we used. This is the best recipe we have come across for mackeral. We are looking forward to trying it with just the straight olives next time.

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  • on March 13, 2010

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    Used cod and it came out perfect. Will definitely make this again.

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  • on January 07, 2007

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    I added a little white vermouth and lemon juice to deglaze the pan and it was yummy. I also used plain ole sundried tomatos (no oil.

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
547
 
Fat
40 grams
 
Saturated Fat
8 grams
 
Carbohydrates
14 grams
 
Fiber
5 grams
 
Protein
34 grams
 
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