Mackerel Provençal

Mackerel Provençal
Photo by Philippe Houzé


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

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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