Mackerel Provençal

Mackerel Provençal
Photo by Philippe Houzé


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

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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