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Ingredients
- Salsa Verde:
- 4 long, thin eggplant, preferably Asian, cut lengthwise in half
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon hot red pepper flakes
- 1 tablespoon dried oregano
- 4 mackerel fillets (about 2 pounds total), any bones removed
- 1 recipe salsa verde
- 1 1/2 cups Italian parsley leaves
- 1/2 cup fresh mint leaves
- 2 salt-packed anchovies, filleted and rinsed
- 1 cup extra-virgin olive oil
- 1 hard-boiled egg, finely chopped
- 2 tablespoons capers, finely chopped
- Grated zest and juice of 1 lemon
- Salt, if necessary
Details
Servings 4
Preparation
Step 1
1. Preheat the grill.
2. Cut shallow crosshatches in each eggplant slice. In a hot pan, quickly toast the oregano. Place the eggplant in a large bowl, add 3 tablespoons of the olive oil, the vinegar, red pepper flakes, and oregano, and toss to coat. Place the eggplant cut side down on the grill (reserve the marinade) and cook, turning once, until dark golden brown and lightly charred, about 6 minutes per side. Return to the marinade, turning to coat.
3. Brush the mackerel skin with the remaining 3 tablespoons olive oil and place skin side down onto the grill. Cook for 5 to 6 minutes, until the skin is nicely charred, then turn carefully and cook for 1 minute longer. Arrange in the center of a round platter.
4. To make the salsa, combine the parsley, mint, anchovies, and olive oil in a blender and pulse until smooth. Transfer to a serving bowl, add the chopped egg, capers, and lemon zest and juice and mix well. Season to taste with salt if necessary.
5. Arrange the eggplant around the mackerel, drizzle the dish with the sauce, and more grated lemon zest, and serve.
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