Mackerel Provençal

Mackerel Provençal
Photo by Philippe Houzé


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

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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