Grilled Spanish Mackerel with Green Sauce Recipe | James Beard Foundation

Name: Grilled Spanish Mackerel with Green Sauce Recipe | James Beard Foundation
Ingredients: 2 cups loosely packed flat-leaf parsley leaves; 1 cup loosely packed mixed tender herb leaves, such as dill, tarragon, chives, lemon balm, basil, spearmint, chervil, and/or fennel fronds; 2 scallions, white and green parts minced; 2 oil-packed anchovy fillets, finely chopped; 1 tablespoon brined capers, finely chopped; 1 hard-boiled egg yolk , finely grated; 1⁄4 teaspoon kosher salt; Freshly ground black pepper to taste; Chile flakes to taste; 1⁄2 cup extra virgin olive oil, plus more as needed; Grated zest and juice of 1⁄2 lemon; Four 8-ounce, skin-on Spanish mackerel fillets; Kosher salt; Freshly ground black pepper; Finely ground dried red chiles, such as chile de arbol; Extra virgin olive oil

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"The fact that our great-grandchildren may never eat a real seafood dinner gives those of us who still eat fish a responsibility not to put blue cheese on it.

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Ingredients

2 cups loosely packed flat-leaf parsley leaves
1 cup loosely packed mixed tender herb leaves, such as dill, tarragon, chives, lemon balm, basil, spearmint, chervil, and/or fennel fronds
2 scallions, white and green parts minced
2 oil-packed anchovy fillets, finely chopped
1 tablespoon brined capers, finely chopped
1 hard-boiled egg yolk , finely grated
1⁄4 teaspoon kosher salt
Freshly ground black pepper to taste
Chile flakes to taste
1⁄2 cup extra virgin olive oil, plus more as needed
Grated zest and juice of 1⁄2 lemon
Four 8-ounce, skin-on Spanish mackerel fillets
Kosher salt
Freshly ground black pepper
Finely ground dried red chiles, such as chile de arbol
Extra virgin olive oil