Grilled Mackerel With Salsa Verde - {Squombro Con Salsa}

Recipe Ingredients

4		Young eggplants - long and thin
		= (preferably Japanese)
6 tablespoons	90ml	Extra-virgin olive oil - plus
1 cup	237ml	Extra-virgin olive oil
3 tablespoons	45ml	Red wine vinegar
1 tablespoon	15ml	Hot red pepper
1 tablespoon	15ml	Dried oregano - toasted
4		Mackerel fillets - (abt 4 lbs) - bones removed
1 1/2 cups	60g / 2.1oz	Fresh parsley leaves
1/2 cup	20g / 0.7oz	Mint leaves
1		Anchovy, salted variety - rinsed, filleted
1		Hard-boiled egg - finely chopped
2 tablespoons	30ml	Salt-packed capers - soaked 1 hour,
		And drained
1		Lemon - juiced, zest diced
		Sea salt - to taste

Recipe Instructions

Preheat barbecue or grill.

Cut eggplants in halves lengthwise, score and place in a mixing bowl. Add 3 tablespoons of the olive oil, vinegar, red pepper and oregano and toss to coat.

Using kitchen tongs, remove eggplants from the bowl and place on the grill or toast in a dry pan. Cook 5 to 6 minutes on each side, until dark golden brown and lightly charred. Remove from grill or pan and place back in the bowl with the marinade.

Using 3 tablespoons of olive oil, brush mackerel skin with oil and place skin-side down onto grill. Cook 5 to 6 minutes on the skin side. Turn carefully, and cook 1 minute on the flesh side. Gently remove mackerel pieces from the grill and place in the center of a large platter.

Place parsley leaves, mint leaves, anchovy and remaining 1 cup olive oil in a blender and chop until smooth. Remove to a serving bowl and add chopped egg, capers, lemon juice, and lemon zest. Season, to taste, with salt. Mix well.

Arrange eggplant pieces around mackerel pieces and drizzle both with sauce. Serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F08) - from the TV FOOD NETWORK

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