Grilled Spanish Mackerel W/ Fennel Slaw Crostini

Name: Grilled Spanish Mackerel W/ Fennel Slaw Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound Spanish Mackerel Fillets (3 small); 1 Fennel Bulb slice thin or shaved with fronds set aside; 2 Garlic Scapes sliced thin (or garlic cloves if out of season); 5-6 French Radishes sliced thin; 1 tablespoon sugar; 4 tablespoons Rice Wine vinegar; 3-4 pinches of Maldon Sea Salt; 1 dash Cayenne Pepper; 3 +3 tablespoons Extra Virgin Olive Oil; 2 tablespoons Parsley finely chopped; 2 tablespoons Red Onion finely diced; 1-2 Grinds of Cracked Black Pepper; 1 Baguette or Italian Bread sliced in rounds

Servings: persons

1/2 pound Spanish Mackerel Fillets (3 small)
1 Fennel Bulb slice thin or shaved with fronds set aside
2 Garlic Scapes sliced thin (or garlic cloves if out of season)
5-6 French Radishes sliced thin
1 tablespoon sugar
4 tablespoons Rice Wine vinegar
3-4 pinches of Maldon Sea Salt
1 dash Cayenne Pepper
3 +3 tablespoons Extra Virgin Olive Oil
2 tablespoons Parsley finely chopped
2 tablespoons Red Onion finely diced
1-2 Grinds of Cracked Black Pepper
1 Baguette or Italian Bread sliced in rounds

1
["First you want to infuse flavor into the fish and remove some of its ""fishy-ness"". Put fish in marinading dish. Add half olive oil, 2 pinches of salt and black pepper.", "Grab a handful of fennel fronds pull apart and add to fish marinade with a third of the garlic scape slices. Rub fish with marinade and make sure it is completely covered and distributed. Set aside fish to Marinade 30min- 1.5 hours.", "Combine all remaining ingredients except parsley and toss so that evenly coated. Set aside for 30 min- 1-5 hours.", "Once fish has marinaded for at least 15 mins. Arrange slices of baguette on cookie sheet and brush olive oil on top. Toast in 350 degree oven for 5-10 minutes. Set aside.", "Get your grill ready This recipe is best using grilled fish I think. I used a stovetop grill but it is probably even better on an outdoor grill.", "Grill should be very hot. Grill fish 2 minutes on 1 side and 1 minute on the other. Remove promptly to plate or cutting board.", "Cut fish into bite size pieces transfer and toss into fennel mixture. Ass Parsley. Place mixture on top of toasts and serve or put in serving dish next to plate of toasts and have guests serve themselves."]

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound Spanish Mackerel Fillets (3 small), 1 Fennel Bulb slice thin or shaved with fronds set aside, 2 Garlic Scapes sliced thin (or garlic cloves if out of season), 5-6 French Radishes sliced thin, and more.

Yes, Grilled Spanish Mackerel W/ Fennel Slaw Crostini falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!