Mackerel Provençal

Mackerel Provençal
Photo by Philippe Houzé

Ingredients

  • 3 Tbs. extra-virgin olive oil
  • 2 Tbs. red-wine vinegar
  • ¼ cup Dijon mustard
  • 4 tsp. finely chopped fresh rosemary
  • 1 Tbs. chopped capers
  • Kosher salt and freshly ground black pepper
  • Oil for brushing
  • + 5 more ingredients
    • 4 cleaned and boned mackerel (about 1/3 lb. each)
    • Kosher salt and freshly ground black pepper
    • 1 Tbs. chopped fresh flat-leaf parsley
    • 2 Tbs. pitted, chopped brine-cured black olives, like Niçoise
    • 4 medium tomatoes, diced

In a mixing bowl, combine the tomatoes, olives, capers, parsley, vinegar, oil, salt, and pepper. Let stand while you prepare the mackerel. Heat the grill, making sure that it’s clean. The coals should be medium hot. Combine the mustard and rosemary and brush the mixture in the belly cavity of eac...

View full recipe at Fine Cooking

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