Scombro Grigliato Con Semi Di Finocchietto
Grilled Mackerel with Fennel Seeds and Balsamic Vinegar

About This Recipe

Are you looking for a delicious mackerel recipe with a difference? If you are, you’ve found it! Here’s my grilled mackerel with fennel seeds and balsamic vinegar for you to enjoy.

When you fancy a savoury start to the morning, please try this. I love it: not only is it delicious but you can’t get anything healthier. Mackerel is an oily, coldwater fish known especially for its nutritional benefits, as it’s a great source of omega-3 fatty acids which are good for brain growth and protection. In fact, the omega-3 content may actually reduce your risk of developing Alzheimer’s disease. If you prefer, you can make this with sardines (another oily fish) and sometimes I add capers for an extra kick.

TwitterFacebook

4

Serves

10

Ingredients

Mackerel

Main Ingredient

Fish Recipes, Meat-Free Recipes, Healthy Recipes

Type

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon fennel seeds, crushed
  • pinch dried chilli flakes
  • 4 x 350g fresh mackerel, filleted (giving 8 pieces in total)
  • 50g rocket leaves
  • 20g flat-leaf parsley
  • 150g pitted Kalamata olives, drained and halved
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground white pepper

Weight Converter

Found in This Book

Feast your eyes on the finest grilled mackerel with fennel seeds and balsamic vinegar! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Pour the oil into a medium bowl with the lemon juice, fennel seeds and chilli flakes. Season with 1/2 teaspoon of salt and a little white pepper. Mix together. Brush some of the marinade on both sides of the mackerel fillets and leave to marinate on a plate for 10 minutes. Preheat a griddle pan. Meanwhile, mix the rocket leaves with the parsley and arrange in the centre of 4 plates.

Place the mackerel fillets on the hot griddle pan, skin-side down, and cook for 30 seconds. Turn the fillets and cook the other side for a further 30 seconds. Transfer the fillets to a plate and break in half. Arrange the mackerel and olives on top and around the rocket and parsley salad, trying not to flatten the leaves too much.

Pour the remaining marinade with the balsamic vinegar into a medium frying pan. Mix and cook over a high heat for 30 seconds.

Spoon the hot dressing over the fish and leaves and serve immediately.

Once you’re done, simply sit back and enjoy your grilled mackerel with fennel seeds and balsamic vinegar and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Leek, Taleggio and Pine Kernel Risotto

View Recipe

Next Recipe

Chunky Winter Vegetable and Cannellini Bean Soup

View Recipe

Discuss This Recipe

More RecipesGet Inspired

APEROL AND BLOOD ORANGE SORBETAperol and Blood Orange Sorbet

The Aperol Spritz, sometimes called the Spritz Veneziano, is a refreshing orange cocktail made from Aperol and prosecco. It’s extremely popular across Italy, particularly in Venice, and is fast becoming a drink of choice in Britain, too. So what better way to do it justice than to make it into a beautiful sorbet to enjoy on a hot summer’s day? For an added twist, place a scoop of sorbet into a...

6

Serves

3

Ingredients

Oranges

Main Ingredient
View Recipe

Conchiglie VegetarianeShell Pasta with Peppers, Sun-Dried Tomatoes and Pine Nuts

This has to be the ultimate vegetarian pasta recipe. There’s so much goodness in this dish and it’s also really filling and extremely tasty. Some might think that the peppers could make it slightly bitter but together with the pine nuts and basil, it screams freshness and will be enjoyed by herbivores and carnivores alike.

7

Serves

9

Ingredients

Vegetables

Main Ingredient
View Recipe

Petti di pollo con salsa al mascarponeChicken breasts in mascarpone sauce

Chicken is the most common source of meat in the world. Some would say it is a tasteless meat, but they haven’t tried this dish yet! This recipe was one of my favourites as a child – perhaps it’s the simplicity that appealed to me. Mascarpone cheese is a speciality of Lombardy and is used a lot in northern Italian cooking, but if you can’t find it you can replace it with a thick double...

6

Serves

9

Ingredients

Chicken

Main Ingredient
View Recipe

Classica MargheritaClassic Margherita

Most babies are weaned off their mother’s milk with puréed food, I’m sure my mother weaned us off on pizza as I just don’t ever remember life without it. This classic tomato and mozzarella pizza originally was created for the Queen of Naples, Margherita. Never use buffalo mozzarella as it is too milky and will make your pizza base very soggy. Fresh basil is a must: don’t you ever attempt to...

2

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Conchiglioni alla VenezianaVenetian-Style Pasta Shells Stuffed With Courgettes & Sage

If you’re on the lookout for a vegetarian pasta dish that has the ‘wow’ factor and can be prepared ahead, this is the one for you. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look. Fresh sage, which is extremely popular in Italian cooking, gives the dish intriguing, earthy undertones.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe

Spiedini di AgnelloSkewered Marinated Lamb with Rosemary & Mint

Often people have this misconception that you can only make meat skewers in the summer and cooked on a BBQ – this is not the case.  Make sure once the skewers are ready to be cooked that your griddle pan is very very hot to enable the meat not to get stuck to the pan.  Use sirloin steak if you prefer and if you don’t like mushrooms substitute it with shallot onions.

2

Serves

8

Ingredients

Lamb

Main Ingredient
View Recipe