Grilled Mackerel with Caper & Herb Salsa Verde | beNourished
Mackerel fillets on a screaming-hot griddle until the skin blisters and crisps, served with a sharp, caper-heavy salsa verde that cuts straight through the rich
Ingredients
- 8 mackerel fillets, pin-boned, skin on (about 120g each)
- 1 tbsp neutral oil, for griddling
- Sea salt flakes and black pepper
- Lemon wedges, to serve
- For the salsa verde: 35g flat-leaf parsley, leaves and fine stems
- For the salsa verde: 15g fresh mint, leaves only
- For the salsa verde: 2 tbsp capers, drained (not rinsed)
- For the salsa verde: 1 tsp Dijon mustard
- For the salsa verde: 1 small clove garlic, finely grated
- For the salsa verde: zest and juice of ½ lemon
- For the salsa verde: 1 tsp red wine vinegar
- For the salsa verde: 6 tbsp good extra virgin olive oil
- For the salsa verde: sea salt
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