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.
- 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
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.