Mackerel Provençal

Mackerel Provençal
Photo by Philippe Houzé

Ingredients

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