"Give mackerel a chance," begs Michael White. The Spanish fish he imports from Europe is grilled, which makes the skin enticingly crisp, then topped with a refreshing tomato-caper salsa.
More Healthy Fish Recipes
1 pound new potatoes
3 tablespoons extra-virgin olive oil, plus more for brushing
1 large garlic clove, thinly sliced
Salt and freshly ground pepper
3/4 pound ripe tomatoes—peeled, seeded and cut into 1/2-inch dice, or 3
cups cherry tomatoes, halved
3 tablespoons capers
1 tablespoon fresh lemon juice, plus wedges for serving
Bring a medium saucepan of water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain the potatoes and let cool slightly, then cut into quarters.
In a medium skillet, heat the 3 tablespoons of oil. Add the potatoes and cook over high heat until lightly browned in spots, about 5 minutes. Add the garlic and cook until the potatoes are browned and the garlic is crisp, about 3 minutes longer. Season with salt and pepper and keep warm.
Heat a grill pan. In a bowl, toss the tomatoes, capers and lemon juice; season with salt and pepper. Brush the mackerel with oil and season with salt and pepper. Grill over high heat for 7 minutes, turning once, until lightly charred and cooked through. Transfer the fish to plates and top with the salsa. Serve the potatoes alongside.
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