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[edit] Ingredients
4 |
|
6 |
tablespoons Virgin olive oil divided |
3 |
|
1 |
tablespoon Hot red pepper |
1 |
|
4 |
Mackerel fillets - (abt 2 lbs) bones removed |
1 ½ |
cups Parsley leaves |
½ |
cup Mint leaves |
1 |
Anchovy, salted variety rinsed, filleted |
1 |
|
1 |
Hard-boiled egg finely chopped |
2 |
tablespoons Capers drained, chopped fin |
|
Juice and zest of 1 lemon |
|
Sea salt to taste |
[edit] Preparation
Step 1 |
|
Step 2 |
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. |
Step 3 |
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. |
Step 4 |
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. |
Step 5 |
Arrange eggplant around mackerel and drizzle with sauce. Serve immediately. |
Step 6 |
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[edit] About Grilled Mackerel and Eggplant With Salsa Verde
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