Food & Cooking Recipes Ingredients Seafood Recipes Mackerel with Date Butter Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 31, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bobbi Lin Servings: 4 Sturdy mackerel can hold its own against strong flavors. Here, it's teamed with a sweet-and-savory combination of dates, cherry tomatoes, cilantro, lemon, and spices. Ingredients 4 tablespoons (½ stick) unsalted butter, room temperature 2 tablespoons plus 2 teaspoons date syrup 2 mackerels (about 1 pound each), gutted and cleaned Kosher salt and freshly ground black pepper 1 pint small cherry tomatoes, halved 1 cup chopped fresh cilantro, plus sprigs for garnish 4 dates, pitted and chopped ½ cup extra-virgin olive oil Zest and juice of 1 lemon, plus 1 lemon cut into thin rounds for garnish ½ teaspoon ground cumin ½ teaspoon paprika Pinch of red-pepper flakes Directions Preheat oven to 400 degrees. Stir to combine butter and 2 tablespoons date syrup in a small bowl. Brush the exterior of each fish with butter mixture until well coated. Season the cavities and exteriors of each fish with salt and pepper. Heat a large grill pan over medium-high. Cook fish, turning once, until lightly charred, 2 to 3 minutes per side. Transfer fish to a parchment-lined baking sheet and roast until fish is cooked through, 12 to 15 minutes. Place tomatoes, chopped cilantro, dates, oil, lemon zest and juice, cumin, paprika, red-pepper flakes, and remaining 2 teaspoons date syrup in a medium bowl. Season with salt and pepper. Mix until thoroughly combined. To serve, transfer fish to a large platter and top with tomato-cilantro mixture. Garnish with cilantro sprigs and lemon rounds. Rate it Print