Grilled Mackerel with Crispy Potatoes and Caper and Preserved Lemon Sauce

Name: Grilled Mackerel with Crispy Potatoes and Caper and Preserved Lemon Sauce
Yield: serves 4
Ingredients: 4 tablespoons salt-packed capers, soaked in water for 30 minutes and drained; 4 anchovy fillets; 1/2 Preserved Lemon, rind only (page 218); 1 small clove garlic; 3/4 cup extra-virgin olive oil, plus more for brushing and drizzling; 4 (3-ounce) mackerel fillets, skin on; Kosher salt and freshly ground pepper; 3/4 pound small Yukon Gold potatoes, parboiled and thickly sliced

December 14, 2011

Mackerel is a rich fish with fabulous texture and depth of flavor. Though it’s not traditional, preserved lemon adds a piquant, salty touch to a rustic pounded sauce. To make sure the potatoes are crispy when you serve the dish, grill the fish first and fry the potatoes right before serving. Parboiling the potatoes makes it easy to get them crispy, while ensuring they’re cooked through.

Recipe notes

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