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Broiled Spanish Mackerel with Tomato Butter and Shaved Brussels Sprouts
Recipes
Broiled Spanish Mackerel with Tomato Butter and Shaved Brussels Sprouts
4 servings
25 minutes total

Ingredients

  • 10 tablespoons unsalted butter, softened and divided
  • Nonstick aluminum foil
  • 1 tablespoon olive oil
  • 1 lb fresh Brussels sprouts
  • 1 small red onion, thinly sliced
  • 2 tablespoons lemon juice
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon pepper, divided
  • 4 Spanish mackerel fillets, about 1 ½ lb
  • Cooking spray
  • ¼ cup sun-dried tomato spread (or pesto)
  • ¼ cup shaved parmesan cheese

Steps

    1. Set butter out to soften. Preheat broiler (place oven rack 4 inches from heat source). Line baking sheet with foil.
    2. Preheat 2 tablespoons butter and oil in large sauté pan on medium-high 2–3 minutes. Remove tough root end from Brussels, then cut in half and slice thinly. Slice onion (½ cup). Add onions to pan; cook and stir 3 minutes. Add Brussels; cook 8–10 minutes, stirring occasionally, or until Brussels are tender. Stir lemon juice and ½ teaspoon each salt and pepper into Brussels during last minute of cook time.
    3. Meanwhile, coat fish with spray and arrange on baking sheet; sprinkle with remaining ½ teaspoon each salt and pepper (wash hands). Broil fish 4–5 minutes until fish is 145°F. Combine remaining 8 tablespoons butter and tomato spread.
    4. Divide Brussels among serving plates; top with even amounts fish and tomato butter. Sprinkle with cheese; serve.
    Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 660, Total Fat 55g, Sat Fat 24g, Trans Fat 1g, Chol 150mg, Sodium 810mg, Total Carb 14g, Fiber 4g, Sugars 3g, Protein 29g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 40%