Mackerel Provençal

Mackerel Provençal
Photo by Philippe Houzé


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