Sautéed Spanish Mackerel with Celery Salsa Verde Recipe | James Beard Foundation

Ingredients

• 1 small garlic clove, minced
• Zest of 1 lemon
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 cup chopped celery leaves
• 2 tablespoons chopped mint
• 2 tablespoons chopped parsley
• 1/3 cup extra virgin olive oil
• 2 medium Spanish mackerel fillets (5 to 6 ounces each), skin removed
• Kosher salt
• Freshly ground black pepper
• 2 teaspoons extra virgin olive oil
• 1 lemon wedge