Grilled Mackerel with Basque Piperade
A delightful fusion of rich, oily mackerel with the sweet and tangy Basque Piperade, this grilled mackerel recipe is a homage to the simplicity and healthfulness of Mediterranean cuisine. Perfect for a satisfying dinner, it pairs the robust flavors of the sea with a colorful pepper stew, delivering a dish that is as nutritious as it is flavorful.
Equipment
- Grill
- Large pan
- Cutting board
- Knife
- Measuring spoons
Ingredients
For the Mackerel
- 4 fillets mackerel about 6 ounces each / 170 grams each
- 2 tbsp olive oil
- 1 lemon, juiced
- Salt and freshly ground black pepper, to taste
For the Basque Piperade
- 2 tbsp olive oil
- 1 red bell pepper, thinly sliced about 150 grams
- 1 green bell pepper, thinly sliced about 150 grams
- 1 yellow bell pepper, thinly sliced about 150 grams
- 1 medium onion, thinly sliced about 110 grams
- 2 cloves garlic, minced
- 4 medium tomatoes, peeled and diced about 500 grams
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Begin by preparing the Basque Piperade. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the sliced onions and garlic, sautéing until the onions are translucent, about 5 minutes.
- Add the sliced red, green, and yellow bell peppers to the pan, cooking until they start to soften, approximately 10 minutes.
- Stir in the diced tomatoes and smoked paprika, season with salt and pepper, and let the mixture simmer for another 10 minutes until the vegetables are tender and the flavors have melded together. Keep warm.
- Preheat your grill to medium-high heat. While the grill is heating, prepare the mackerel fillets by rubbing them with olive oil, lemon juice, and seasoning them with salt and pepper.
- Place the mackerel fillets skin-side down on the grill. Grill for about 3-4 minutes on each side, or until the skin is crispy and the fish is cooked through, being careful not to overcook.
- Serve the grilled mackerel hot, accompanied by the warm Basque Piperade.
Notes
The mackerel's skin should be well scored to prevent curling on the grill and to ensure even cooking.
To peel the tomatoes easily, score an 'X' on the bottom and blanch them in boiling water for a few seconds before transferring them to an ice bath.
Leftover Piperade can be stored in the refrigerator for up to 3 days and makes a great addition to scrambled eggs or as a condiment for other grilled meats.