Grilled Spanish Mackerel with Green Sauce

Name: Grilled Spanish Mackerel with Green Sauce
Yield: serves 4
Ingredients: 4 (8-ounce) Spanish mackerel fillets, skin on; Kosher salt and freshly ground black pepper; Finely ground dried red chiles, such as de Arbol; Extra virgin olive oil; Green Sauce (recipe follows); 2 cups loosely packed fresh flat-leaf parsley leaves; 1 cup loosely packed mixed fresh tender herb leaves, such as dill, tarragon, chives, lemon balm, basil, spearmint, chervil, and/or fennel fronds; 2 scallions, white and green parts, thinly sliced; 1 tablespoon finely chopped brined capers; 2 oil-packed anchovy fillets, finely chopped; 1 hard-boiled egg yolk, finely grated; 1/4 teaspoon kosher salt; Freshly ground black pepper; Chile flakes; 1/2 cup extra virgin olive oil, plus more as needed; Grated zest and juice of 1/2 lemon; (makes 1 generous cup)

December 9, 2011

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. I like to serve this with pickled beets (page 142) and the potato salad that follows. This treatment would work for almost any flavorful, rich fish.

Recipe notes

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