Mackerel Provençal

Mackerel Provençal
Photo by Philippe Houzé


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

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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