Mackerel Provençal

Mackerel Provençal
Photo by Philippe Houzé


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

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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