Sgombro Alla Griglia Con Capperi (Grilled Mackerel With Capers)
This flavorful recipe combines grilled mackerel with a vibrant tomato and caper topping, served alongside a hearty medley of waxy potatoes and colorful peppers. The zesty lemon juice adds a refreshing twist to this dish, making it a delightful meal to enjoy with loved ones.
— Constant Cookbook
Ingredients
- 2 large or 4 small mackerel
- salt and freshly ground black pepper
- 4 very ripe tomatoes, seeds
- 50g/2oz capers
- 1 lemon
- 3 tbsp olive oil
- 500g/1lb 2oz waxy potatoes, peeled and cut into 3cm/1¼in cubes
- 1 red pepper
- 1 yellow pepper
- 2 garlic
- 25ml/1fl oz white wine
Instructions
- Preheat the grill to high. With a sharp knife, slash the sides of the mackerel and season with salt and freshly ground black pepper.
- Place on a grill tray and grill for 3-4 minutes on each side, or until cooked through. Transfer the mackerel into a deep serving dish. Cover the mackerel with the chopped tomatoes and capers. Pour the mackerel juices from the grill tray over, along with the lemon juice. Set aside in a warm place.
- Heat a frying pan until just warm. Add the oil, potatoes, peppers and garlic and stir to combine. Add the white wine and simmer gently, stirring from time to time to prevent sticking, until the potatoes are cooked through and the peppers are soft. Season with salt and freshly ground black pepper, to taste.
- Serve the mackerel with the potatoes on the side.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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