Mackerel Provençal

Mackerel Provençal
Photo by Philippe Houzé


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

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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