Grilled Mackerel And Eggplant With Salsa Verde Recipe

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0 votes | 802 views
Servings: 4

Ingredients

Cost per serving $5.66 view details
  • 4 x Eggplants, long and thin preferably Japanese
  • 6 Tbsp. Virgin extra virgin olive oil divided
  • 3 Tbsp. Red wine vinegar
  • 1 Tbsp. Warm red pepper
  • 1 Tbsp. Dry oregano
  • 4 x Mackerel fillets - (abt 2 lbs) bones removed
  • 1 1/2 c. Parsley leaves
  • 1/2 c. Mint leaves
  • 1 x Anchovy, salted variety rinsed, filleted
  • 1 c. Extra-virgin extra virgin olive oil
  • 1 x Hard-boiled egg finely minced
  • 2 Tbsp. Capers liquid removed, minced fin Juice and zest of 1 lemon Sea salt to taste

Directions

  1. Preheat barbecue or possibly grill.
  2. Cut eggplants lengthwise in half and place in mixing bowl. Add in extra virgin olive oil, vinegar, red pepper and oregano and toss to coat. Place eggplant on grill and cook 5 to 6 min per side till dark golden brown-brown and lightly charred. Remove from grill and place back in bowl with marinade.
  3. Brush mackerel skin with extra virgin olive oil and place skin side down onto grill. Cook 5 to 6 min on skin side, turn carefully and cook 1 minute on flesh side. Remove and place in center of round platter.
  4. Place parsley, mint, anchovy and extra virgin olive oil in blender and chop till smooth. Remove to serving bowl and add in minced egg, capers and lemon juice and zest and mix well.
  5. Arrange eggplant around mackerel and drizzle with sauce. Serve immediately.
  6. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 500g
Recipe makes 4 servings
Calories 777  
Calories from Fat 675 87%
Total Fat 76.37g 95%
Saturated Fat 10.77g 43%
Trans Fat 0.0g  
Cholesterol 47mg 16%
Sodium 166mg 7%
Potassium 1031mg 29%
Total Carbs 23.82g 6%
Dietary Fiber 14.1g 47%
Sugars 9.11g 6%
Protein 6.13g 10%
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