Grilled Mackerel with Salsa Verde: Squombro con Salsa

Total Time:
1 hr 10 min
35 min
35 min

4 servings

  • 4 young eggplants, long and thin (preferably Japanese)
  • 3 tablespoons plus 3 tablespoons plus 1 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon hot red pepper
  • 1 tablespoon dried oregano, toasted
  • 4 mackerel fillets, about 4 pounds, bones removed
  • 1 1/2 cups fresh parsley leaves
  • 1/2 cup mint leaves
  • 1 anchovy, salted variety, rinsed and filleted
  • 1 hard-boiled egg, finely chopped
  • 2 tablespoons salt packed capers, soaked 1 hour, drained
  • 1 lemon, zest diced and juiced
  • Sea salt
  • Preheat barbecue or grill.

  • Cut eggplants in 1/2 lengthwise, score and place in a mixing bowl. Add 3 tablespoons olive oil, vinegar, red pepper and oregano and toss to coat. Using kitchen tongs, remove eggplants from the bowl and place on the grill or toast in a dry pan. Cook 5 to 6 minutes on each side, until dark golden brown and lightly charred. Remove from grill or pan and place back in the bowl with the marinade.

  • Using 3 tablespoons of olive oil, brush mackerel skin with oil and place skin side down onto grill. Cook 5 to 6 minutes on the skin side. Turn carefully, and cook 1 minute on the flesh side. Gently remove mackerel pieces from the grill and place in the center of a large platter.

  • Place parsley leaves, mint leaves, anchovy and remaining 1 cup olive oil in a blender and chop until smooth. Remove to a serving bowl and add chopped egg, capers, lemon juice, and lemon zest. Season, to taste, with salt. Mix well.

  • Arrange eggplant pieces around mackerel pieces and drizzle both with sauce. Serve immediately.

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