Mackerel Provençal

Mackerel Provençal
Photo by Philippe Houzé

Ingredients

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

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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