Recipe: Mackerel or Lamb with Tomato-Olive Relish
Next time you're shopping at a trusted full-service meat or seafood counter, try leaving your recipe behind. What's a good value? What's in season? Many meats and seafood varieties are seasonal, just like produce. And local dinner therapists are happy to impart advice; all we have to do is ask.
Ingredients for Mackerel with Tomato-Olive Relish (2 servings)
- 1/2 teaspoon mild smoked paprika, optional
- 1 teaspoon kosher salt
- 2 mackerel fillets (3/4 - 1 pound total)
- Tomato-Olive Relish (recipe follows)
- 2 tablespoons grapeseed oil
Directions for Mackerel with Tomato-Olive Relish:
1. Cut an X in the bottom skin of the mackerel to keep skin from shrinking when seared. Combine salt and paprika, if using, and rub over flesh side of mackerel to concentrate flavor and extract moisture. Let sit at room temperature 20 minutes.
2. While fish rests, make relish (recipe below).
3. Heat a large, dry skillet over high heat a minute. Add oil and heat until sizzling hot. Add the fish, skin side down, and sear 2 minutes. With a spatula, flip fish and cook an additional 2 minutes or until fish is just cooked through. Serve topped with relish.
Ingredients for Lamb with Tomato-Olive Relish
- 1 pound lamb loin
- 1 large garlic clove, cut into slivers
Directions for Lamb with Tomato-Olive Relish (2 servings)
1. Preheat oven to 375 degrees.
2. Season lamb with kosher salt and freshly ground pepper. Stick garlic slivers into lamb, under skin and into pockets. Roast on center rack of oven on baking sheet lined with foil, apx. 35-45 minutes (145 degrees) for medium rare. Let rest 10 minutes.
3. Trim fat, carve into medallions, and serve topped with relish.
Ingredients for Tomato-Olive Relish
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sherry wine vinegar
- 1 teaspoon minced garlic
- 1 cup quartered cherry tomatoes, assorted colored if available
- 8 pitted kalamata or Spanish-styled olives, halved
Directions for Tomato-Olive Relish
Whisk together olive oil, vinegar and garlic. Stir into quartered tomatoes and olives. Season to taste with kosher salt and freshly ground pepper.(Will keep refrigerated 24 hours.)
This recipe was written by Jessica Webster and originally posted on AnnArbor.com on May 19, 2011.