Mackerel With Olives, Almonds and Mint

A delicious introduction to Spanish Mackerel. Thank you Ms. Clark. If I may. Prepped the toasted almonds well before the fish went into the the oven. Also sautéed garlic before adding to beurre blanc. Lastly, reduced the dry vermouth for the sauce with high heat - about 5 min to reduce 1 C wine to just cover large skillet.

The sauce is to die for! I only used two tablespoons of butter and it was plenty, and parsley because we had no mint otherwise followed recipe exactly as written. Cooked the mackerel for 10 minutes. Served with baked sweet potatoes. DIVINE

This is a keeper although I ended up using lots of dishes! Made it with red snapper. Loved the toasted almonds and fresh mint. I think Melissa Clark loves her mint.

I used cod instead and although the wine never turned syrupy, the dish was outstanding - my guests raved and all requested the recipe!

This is a fun and interesting dish to serve for company. You have to focus while you are making it as it comes together quickly, but if you can distract company for a bit its great.

I will use less butter in future. It was a little too rich for me. Also once I tried it with regular Mackerel and not Spanish Mackerel. NOT a good idea, it was not the same and a bit gross.

Delicious, even prepared w/o almonds or mint. I agree, Spanish makerel is a joy to eat, mild, silky, just dissolves in the mouth.

This dish is unbelievably good. My husband does not like fish, but I do, and keep trying. He loved it, or at least said so and ate all of his. I put it down to the marriage of the saltiness of olives, the unctuousness of the butter, the acidity of the wine, the crunchiness of almonds, and very fresh mackerel cut before my very eyes earlier in the day. And it really does take 15 minutes.

An easy recipe that turned out delicious with talapia - a keeper!

Delicious!
I bought boston mackerel fillets, they were fresher and cheaper. And tiny! Halved ingredients. Sauteed the tiny fillets, did not broil, removed from pan, boiled wine in leftover rubble. Took like 9 minutes to get to syrup. Used toasted pine nuts, lighter and crunchier; alphonso (non bitter, black) olives. Parsely, not mint. A one-pan delight!

Cooked this. I had two larger fillets. Took a bit longer to bake but turned out amazing. Probably would use a little less butter in the sauce next time. I would also cut the olives in half as pictured in the NYT photo.

That said, IT WAS REALLY REALLY GOOD. Looking forward to making again.

Made this tonight using salmon fillets instead of Spanish mackerel, only because Fresh Direct didn't have Spanish mackerel available (it is a fish I do love). This sauce on roasted salmon turned out to be out of this world delicious.

Better than I thought. I halved the recipe and omitted olives, as my husband refuses to touch them. The sauce seemed a bit too thick, but it tasted delicious. Happy to have another mackerel recipe in the arsenal.

Tasty. Fast. Simple. That said, I also had the experience of the white wine just reducing in volume but not becoming syrupy. Added a bit of corn starch, and the sauce thickened slightly once it was off the heat. Is there an ingredient missing?