Recipes Grilled Mackerel with Sicilian Caper-Tomato Salsa Be the first to rate & review! "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 By Michael White Michael White Instagram Michael White was the chef and restaurateur behind Altamarea Group, including Marea, Ai Fiori, Vaucluse, Osteria Morini, Nicoletta, Costata, and The Butterfly in New York, from 2009 to 2021. In 2022, he reopened New York City landmark The Lambs Club. Food & Wine's Editorial Guidelines Updated on June 20, 2018 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 45 mins Yield: 4 Ingredients 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 4 Spanish mackerel fillets with skin (about 6 ounces each), pin bones removed Directions 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. Suggested Pairing White wines work best with mackerel (which can make reds taste metallic). Try an Italian blend of Fiano and Greco grapes. Rate it Print