Grilled Mackerel with Sicilian-Style Tomato Sauce

Name: Grilled Mackerel with Sicilian-Style Tomato Sauce
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Ingredients: 1/3 cup extra-virgin olive oil, plus more for grilling; 1 smelt, cut into chunks; 3 cloves garlic, sliced; 3 ounces oil-cured black olives, pitted and roughly chopped; 1 1/2 tablespoons capers, rinsed and chopped; Generous pinch red pepper flakes; 1 1/2 pounds cherry tomatoes, rinsed and quartered; Three 1- to 1 1/2-pound whole mackerel, gutted and cleaned; Kosher salt and freshly ground black pepper; Finely chopped fresh parsley, for garnish

Recipe courtesy of Gabriele Corcos and Debi Mazar

Show: Extra Virgin Americana

Episode: Seafood and Sasquatch in Seattle

Grilled Mackerel with Sicilian-Style Tomato Sauce

0 Reviews

Level: Intermediate
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

342

Total Fat

27

Saturated Fat

5

Carbohydrates

7

Dietary Fiber

2

Sugar

3

Protein

19

Cholesterol

66

Sodium

560

Total: 50 min
Active: 40 min

Level: Intermediate
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

342

Total Fat

27

Saturated Fat

5

Carbohydrates

7

Dietary Fiber

2

Sugar

3

Protein

19

Cholesterol

66

Sodium

560

Total: 50 min
Active: 40 min

Ingredients

1/3 cup extra-virgin olive oil, plus more for grilling

1 smelt, cut into chunks

3 cloves garlic, sliced

3 ounces oil-cured black olives, pitted and roughly chopped

1 1/2 tablespoons capers, rinsed and chopped

Generous pinch red pepper flakes

1 1/2 pounds cherry tomatoes, rinsed and quartered

Three 1- to 1 1/2-pound whole mackerel, gutted and cleaned

Kosher salt and freshly ground black pepper

Finely chopped fresh parsley, for garnish

Directions

Watch how to make this recipe.

Add the olive oil to a large cast-iron skillet; heat over medium-high heat until hot. Add the smelt and crush into a paste using the back of a wooden spoon. Add the garlic, olives and capers, and cook until the garlic begins to color around the edges. Add the pepper flakes and stir to combine. Add the tomatoes and cook until they begin to break down, about 10 minutes. Remove from the heat.
Set a cast-iron grill pan over medium-high flame; heat until hot. Gently score the mackerel on both sides, deep enough to pierce into the fillets, but not to the bone. Brush with olive oil and sprinkle with salt and pepper.
Grill the fish until charred, cooked through, and the eyes have whitened, 5 to 6 minutes per side.
Serve the mackerel over a bed of the tomato sauce. Garnish with parsley.