Mackerel is not the most popular fish in most homes, probably because of the fact that its high oil content makes it an almost too-fragrant fish when not absolutely fresh. Just out of the sea, though, it is delicious, and it works incredibly well with this tangy green sauce and almost any of the vegetables I associate with summer—eggplant and cucumber in particular.
Ingredients
- 4 long, thin eggplant, preferably Asian, cut lengthwise in half
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon hot red pepper flakes
- 1 tablespoon dried oregano
- 4 mackerel fillets (about 2 pounds total), any bones removed
Salsa Verde
- 1 ½ cups Italian parsley leaves
- ½ cup fresh mint leaves
- 2 salt-packed anchovies, filleted and rinsed
- 1 cup extra-virgin olive oil
- 1 hard-boiled egg, finely chopped
- 2 tablespoons capers, finely chopped
- Grated zest and juice of 1 lemon
- Salt, if necessary
Preparations
- 1. Preheat the grill.
- 2. Place the eggplant in a large bowl, add 3 tablespoons of the olive oil, the vinegar, red pepper flakes, and oregano, and toss to coat. Place the eggplant cut side down on the grill (reserve the marinade) and cook, turning once, until dark golden brown and lightly charred, about 6 minutes per side. Return to the marinade, turning to coat.
- 3. Brush the mackerel skin with the remaining 3 tablespoons olive oil and place skin side down onto the grill. Cook for 5 to 6 minutes, until the skin is nicely charred, then turn carefully and cook for 1 minute longer. Arrange in the center of a round platter.
- 4. To make the salsa, combine the parsley, mint, anchovies, and olive oil in a blender and pulse until smooth. Transfer to a serving bowl, add the chopped egg, capers, and lemon zest and juice and mix well. Season to taste with salt if necessary.
- 5. Arrange the eggplant around the mackerel, drizzle the dish with the sauce, and serve.
Makes 4 servings
© 2005 Mario Batali from Molto Italiano
Photograph © Beatriz Da Costa
