An Underrated Fish Meets Its Match.

[elleng]

'It took me several weeks to open a bottle of lemon olive oil someone gave me as a gift. Every so often, I would move the bottle out of the way to wipe crumbs off the counter, but I didn’t dare twist open the top. I knew once I did, I’d end up pouring it compulsively on everything.

Vying for attention next to the regular olive oils — the good one for sautéing, the better one for salads and garnishes — it lured me with the promise of containing two of my favorite ingredients, olives and lemons pressed together into a golden oil.

And at upward of $35 for a rather small bottle, it would become yet another expensive staple in my already pricey pantry. (I’m looking at you, aged balsamic.)

It was a bowl of escarole, green and succulent, that made me relent. A slick of lemon olive oil, along with some grated garlic and a pinch of chile flakes, was exactly what it was begging for. The combination of the greens’ snappy bite and the oil’s fragrant tang was bright and deep.'>>>

https://www.nytimes.com/2017/11/24/dining/mackerel-lemon-oil-recipe.html?

[sir pball]

1. Mackerel is lovely

I like it simply grilled with some lemon zest and tarragon over the top and a twist of black pepper. Saffron aioli is nice, but it's a bit bothersome and pricey.

No need to buy fancy lemon oil, just microplane a dozen lemons into a pint of evoo and gently warm it for an hour or so, it's the exact same product at a much lower cost. Use the lemons for juice.

[no_hypocrisy]

2. Isn't mackerel one of the healthiest fish you can eat?

Because of the fish oil (I heard).

[Laura PourMeADrink]

3. Yes...high in fish oil..which reminds me...are all

Oils even good olive oil "refined" ? Heard a doctor say that only good oil is fish oil and to feel better get off refined oil