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 information
Yield
serves 4
Ingredients
Green Sauce
Preparation
Step 1
Prepare a fire in a charcoal grill.
Step 2
Season both sides of each fillet generously with salt, pepper, and chile. Drizzle both sides with a little olive oil.
Step 3
When the grill is very hot but the flame has died down and the coals are completely covered with ash, put the mackerel, skin side down, on the grill. Cook for at least 2 minutes before moving it at all. In the meantime, watch for flare-ups, extinguishing them with a little water from a squirt bottle (beer works, too). It will take 4 to 6 minutes to cook the skin side. When the skin is crispy and deep golden brown, gently flip the fillets with a spatula and again don’t move. Grill for 2 to 3 minutes, until just cooked through. Serve with green sauce.
Green Sauce
Step 4
Chop the parsley, herbs, and sliced scallions very fine. Put them in a small bowl and add the capers, anchovies, egg yolk, salt, pepper, and chile flakes to taste. Mix well, and slowly drizzle in the oil, stirring. Add the lemon zest and juice. If the sauce seems too thick, add a touch more oil. Adjust the seasoning if needed.
