Grilled Mackerel And Eggplant With Salsa Verde

Recipe Ingredients

4		Eggplants - long and thin
		(preferably Japanese)
3 tablespoons	45ml	Oil - olive
3 tablespoons	45ml	Red wine vinegar
1 tablespoon	15ml	Hot red pepper
1 tablespoon	15ml	Dried oregano
4		Mackerel fillets - bones
		Removed - about 2 pounds
1 1/2 cups	60g / 2.1oz	Parsley leaves
1/2 cup	20g / 0.7oz	Mint leaves
1		Anchovy - salted variety,
		Rinsed and filleted
1 cup	237ml	Oil - olive
1		Hard-boiled egg - finely
		Chopped
2 tablespoons	30ml	Capers - drained and finely
		Chopped
		Juice and zest of 1 lemon
		Sea salt

Recipe Instructions

Preheat grill.

Cut eggplants lengthwise in half and place in mixing bowl. Add olive oil, vinegar, red pepper and oregano and toss to coat. Place eggplant on grill and cook 5 to 6 minutes per side until dark golden brown and lightly charred. Remove from grill and place back in bowl with marinade.

Brush mackerel skin with olive oil and place skin side down onto grill.

Cook 5 to 6 minutes on skin side, turn carefully and cook 1 minute on flesh side. Remove and place in center of round platter.

Place parsley, mint, anchovy and olive oil in blender and chop until smooth. Remove to serving bowl and add chopped egg, capers and lemon juice and zest and mix well.

Arrange eggplant around Mackerel and drizzle with sauce.

Serve immediately.

Source:
Susan Feniger and Mary Sue Milliken

Rating

Average rating:

6 (1 votes)

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