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Holy mackerel! Cap off summer with a fantastic fish dish

By Mario Batali, Tribune Content Agency on

If you've been following me on Instagram, you probably know that seafood is my go-to meal throughout summer. Whether I'm planning a casual dinner in Michigan or exploring coastal towns in Italy, I love picking up the day's fresh catch and firing up the grill. Capping off our Batali summer in Michigan before my sons head off to college, I'm grilling mackerel and eggplant with salsa verde -- their favorite.

Mackerel or "sgombro" is not the most popular fish in some homes because its high oil content can make it almost too fragrant and fishy-smelling when not absolutely fresh. Just out of the sea, though, it is delicious, so be sure to visit your local fishmonger before summer's end, when mackerel are still hanging around the coast. If your local market is out of mackerel, fish like herring and tuna are nice substitutions.

My best advice for grilling fish? Don't fuss with it. Give it five to six minutes (skin-side down) of one-on-one time with smoky heat (without touching or flipping) so that the skin can char to crisp perfection, and in the meantime prepare your vegetables.

I opt for Asian eggplant in this dish because it has fewer seeds, meaning more creamy substance to eat. I also like to toss the eggplant in marinade so the meaty flesh can break down and match the melt-in-your-mouth texture of the mackerel.

Although most Italians prefer their fish unadorned, my herby salsa verde might be an exception for even the Italian purists. Featuring parsley, lemon and capers, this "green sauce" is light and bright enough to make the mackerel and eggplant shine.

Grilled Mackerel and Eggplant with Salsa Verde (Sgombro con Melanzane)

 

Serves 4

For the mackerel and eggplant:

6 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

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