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Grilled Mackerel with Sicilian Caper-Tomato Salsa


The Spanish fish he imports from Europe is grilled, which makes the skin enticingly crisp, then topped with a refreshing tomato-caper salsa.

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  • 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


Servings 4


Step 1

1. 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.

2. 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.

3. 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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