J – Holy Mackerel!
Luke has us grilling whole fish again … Yay!! I guess it should be whole mackerel. What a great tapas idea. I love tapas. This week is going to be fun and super delicious.
And, what great party-menu choices. Quick and easy dishes that are irresistible.
We chose mackerel, frankly, because that’s the best fish they had for this style of tapas that day at the Asian market.
We did make deep-fried sardines for ourselves awhile ago. [sorry, no post] You could make those as well. Either way, just get really good looking fish. They will mostly all be frozen. Of course, if you can get fresh, go for it!!
Thaw the fish slowly in a bag under cold water. Don’t rush it. Rinse the fish. They will likely be just partially cleaned. That’s Ok. You will only be eating the skin and the flesh outside the bones.
Careful of the bones!
| Tapas Week: Grilled Mackerel with Salsa Verde |
- 3 sprigs fresh chives
- 10 sprigs fresh chervil
- 10 sprigs fresh parsley
- 3 large fresh mint leaves
- 2 large sprigs fresh watercress
- 1 Tbsp capers
- 1 Tbsp white balsamic
- ½ shallot, sliced
- 2 Tbsp canola oil
- 2 Tbsp olive oil
- Salt and pepper to taste
- 3 mackerel, ¼ pound each
- Canola oil, enough to drizzle over the grill
- Olive oil, enough to drizzle over the fish
- Salt
- Place all items into a food processor and pulse until fine.
- Serve with mackerel.
- Enjoy!
- Heat the grill pan on high until smoking. Drizzle the pan with canola oils so the fish doesn’t stick. Make sure to wipe off any excess oil so it doesn’t splatter.
- Drizzle olive oil over the mackerels and season with salt.
- Place on grill. Cook both side until brown and crisp. About 3 minutes on each side.
- Remove from grill.
- Serve with salsa verde.
- Enjoy!
Make the Salsa Verde in advance. Have the plating ready as well. This dish is best eaten hot-off-the-grill.
Delicious! What a great beginning to tapas week.