Grilled Mackerel and Eggplant with Salsa Verde

Name: Grilled Mackerel and Eggplant with Salsa Verde
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 anchovy, salted variety, rinsed and filleted; 2 Tbsps capers, drained and finely chopped; 4 eggplants, long and thin (preferably Japanese); 237 milliliters extra virgin olive oil; 1 hard-boiled egg, finely chopped; 1 Juice and zest of lemon; 4 fillets Mackerel fillets, bones removed, about 2 pounds; 118 milliliters mint leaves; 1 Tbsp dried oregano; 355 milliliters parsley leaves; 1 Tbsp hot red pepper; 3 Tbsps red wine vinegar; 4 servings Sea salt; 3 Tbsps virgin olive oil plus 3 tablespoons

Need a gluten free, dairy free, and primal main course? Grilled Mackerel and Eggplant with Salsa Verde could be a spectacular recipe to try. One portion of this dish contains about 42g of protein, 32g of fat, and a total of 565 calories. This recipe serves 4. 1 person found this recipe to be yummy and satisfying. It is an expensive recipe for fans of Mexican food. Head to the store and pick up anchovy, parsley leaves, sea salt, and a few other things to make it today. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Preheat barbecue or grill.

Equipment you will use

Grill

Cut eggplants lengthwise in half and place in mixing bowl.

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Eggplant

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Mixing Bowl

Add olive oil, vinegar, red pepper and oregano and toss to coat.

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Red Pepper

Olive Oil

Oregano

Vinegar

Place eggplant on grill and cook 5 to 6 minutes per side until dark golden brown and lightly charred.

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Eggplant

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Grill

Remove from grill and place back in bowl with marinade.

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Marinade

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Grill

Bowl

Brush mackerel skin with olive oil and place skin side down onto grill. Cook 5 to 6 minutes on skin side, turn carefully and cook 1 minute on flesh side.

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Olive Oil

Mackerel

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Grill

Remove and place in center of round platter.

Place parsley, mint, anchovy and olive oil in blender and chop until smooth.

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Olive Oil

Anchovies

Parsley

Mint

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Blender

Remove to serving bowl and add chopped egg, capers and lemon juice and zest and mix well.

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Lemon Juice

Capers

Egg

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Bowl

Arrange eggplant around Mackerel and drizzle with sauce.

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Eggplant

Mackerel

Sauce

Serve immediately.

Equipment

Ingredients

Servings:

anchovy, salted variety, rinsed and filleted 2Tbsps

capers, drained and finely chopped 4

eggplants, long and thin (preferably Japanese)237milliliters

extra virgin olive oil 1

hard-boiled egg, finely chopped 1

Juice and zest of lemon 4fillets

Mackerel fillets, bones removed, about 2 pounds 118milliliters

mint leaves 1Tbsp

dried oregano 355milliliters

parsley leaves 1Tbsp

hot red pepper 3Tbsps

red wine vinegar 4servings

Sea salt 3Tbsps

virgin olive oil plus 3 tablespoons

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.