Holy mackerel! Cap off summer with a fantastic fish dish
By Mario Batali, Tribune Content Agency
on
1 tablespoon hot red pepper flakes
1 tablespoon dried oregano
4 eggplants, long, thin, preferably Asian, cut lengthwise in half
4 mackerel fillets (about 2 pounds total), any bones removed
For the salsa verde:
1 1/2 cups Italian parsley leaves
1/2 cup fresh mint leaves
2 salt-packed anchovies, filleted and rinsed
1 cup extra-virgin olive oil
1 hard-boiled egg, finely chopped
...continued
swipe to next page
