Grilled Mackerel with Eggplant, Tomatoes and Capers
- ½ cup plus 2 tablespoons extra virgin olive oil, plus additional (optional) for drizzling
- 1 medium eggplant (about 1 pound), chopped into ½-inch dice
- 1 small white onion, chopped into ¼-inch dice
- 2 celery stalks, peeled and chopped into ¼-inch dice
- 1 garlic clove, minced
- 1 teaspoon crushed toasted coriander seeds
- ½ teaspoon hot red pepper flakes
- 1 teaspoon tomato paste
- 2 medium tomatoes, peeled, seeded, and chopped into ½-inch dice
- 3 tablespoons red wine vinegar
- 2 teaspoons sugar
- 3 tablespoons chopped and pitted Sicilian green olives
- 2 tablespoons capers, rinsed
- 1 cup canned tomatoes, coarsely chopped, with their juices
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
- 1½ to 2 pounds mackerel fillets, skin on (8 fillets)
- ¼ cup vegetable oil, or as needed
- 1 lemon, quartered
Instructions:
This is definitely a dish whose leftovers are worth saving. Cold grilled mackerel is a tasty fish, especially with a spicy mayonnaise like aïoli or rouille.
- Heat cup of the oil in a large sauté pan over high heat. Add the eggplant and sear until golden on all sides (it won’t be cooked through). Season with salt and pepper. Transfer to a plate. Add 2 tablespoons more oil to the pan. Add the onion and celery and cook until they start to brown, about 4 minutes. Add the garlic and cook until aromatic, less than a minute. Add the coriander seeds, red pepper flakes, and tomato paste and cook for 1 minute.
- Add the remaining ¼ cup olive oil to the pan, along with the fresh tomatoes, vinegar, sugar, olives, and capers. Reduce the heat to medium and cook for 4 minutes. Add the canned tomatoes with their juices, and the eggplant. Lower the heat to a simmer and cook until the eggplant is tender. Season with salt and pepper and stir in 2 tablespoons of chopped parsley. Let cool to room temperature.
- Prepare a hot fire in a grill. A grill is hot when you can hold your hand near the grilling surface for no longer than a count of 2 before having to pull it away. The cooking times are given for a gas grill, with the lid closed; if using a wood or charcoal grill, cook with the lid off and reduce the cooking times. Make sure the grill grate is clean to minimize sticking.
- Season the mackerel fillets with salt and pepper on both sides, and brush both sides with the vegetable oil. Grill skin side down until the fish is three-quarters cooked, about 4 minutes, depending on the thickness of the fillets. The skin should be charred, and the fish should come off the grill easily.
- Flip the fish and cook on the second side until done, probably only a minute or two. The fillets should be opaque all the way through.
- Spoon a quarter of the eggplant mixture into the middle of each plate. Place 2 mackerel fillets (or a fillet, depending on the size) on top of the eggplant mixture. Sprinkle with the remaining chopped parsley. Drizzle with additional olive oil, if desired. Garnish with the lemon quarters and serve immediately.