Finish summer with a fantastic fish dish
If you’ve been following me on Instagram, you probably know that seafood is my go-to meal throughout summer. Whether I’m planning a casual dinner in Michigan or exploring coastal towns in Italy, I love picking up the day’s fresh catch and firing up the grill. Capping off our Batali summer in Michigan before my sons head off to college, I’m grilling mackerel and eggplant with salsa verde — their favorite.
Mackerel or “sgombro” is not the most popular fish in some homes because its high oil content can make it almost too fragrant and fishy-smelling when not absolutely fresh. Just out of the sea, though, it is delicious, so be sure to visit your local fishmonger before summer’s end, when mackerel are still hanging around the coast. If your local market is out of mackerel, fish like herring and tuna are nice substitutions.
My best advice for grilling fish? Don’t fuss with it. Give it five to six minutes (skin-side down) of one-on-one time with smoky heat (without touching or flipping) so that the skin can char to crisp perfection, and in the meantime prepare your vegetables.
I opt for Asian eggplant in this dish because it has fewer seeds, meaning more creamy substance to eat. I also like to toss the eggplant in marinade so the meaty flesh can break down and match the melt-in-your-mouth texture of the mackerel.
Although most Italians prefer their fish unadorned, my herby salsa verde might be an exception for even the Italian purists. Featuring parsley, lemon and capers, this “green sauce” is light and bright enough to make the mackerel and eggplant shine.
Mario Batali is the chef behind 25 restaurants.
Grilled Mackerel and Eggplant with Salsa Verde (Sgombro con Melanzane)
Mackerel and Eggplant
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon hot red pepper flakes
1 tablespoon dried oregano
4 eggplants, long, thin, preferably Asian, cut lengthwise in half
4 mackerel fillets (about 2 pounds total), any bones removed
1 1/2 cups Italian parsley leaves
1/2 cup fresh mint leaves
2 salt-packed anchovies, filleted and rinsed
1 cup extra-virgin olive oil
1 hard-boiled egg, finely chopped
2 tablespoons capers, finely chopped
Grated zest and juice of 1 lemon
Salt, if necessary
Preheat the grill.
Place the eggplant in a large bowl, add 3 tablespoons of the olive oil, the vinegar, red pepper flakes and oregano, and toss to coat. Place the eggplant cut side down on the grill (reserve the marinade) and cook, turning once, until dark golden brown and lightly charred, about 6 minutes per side. Return to the marinade, turning to coat.
Brush the mackerel skin with the remaining 3 tablespoons of olive oil and place skin side down onto the grill. Cook for 5 to 6 minutes, until the skin is nicely charred, then turn carefully and cook for 1 minute longer. Arrange in the center of a round platter.
To make the salsa, combine the parsley, mint, anchovies and olive oil in a blender and pulse until smooth. Transfer to a serving bowl, add the chopped egg, capers, lemon zest and lemon juice; mix well. Season to taste with salt, if necessary.
Arrange the eggplant around the mackerel, drizzle the dish with the salsa, and serve. Serves 4.
Per serving: 1,262 calories; 106 g fat (18 g saturated fat; 76 percent calories from fat); 39 g carbohydrates; 20 g sugar; 167 mg cholesterol; 353 mg sodium; 47 g protein; 20 g fiber.