grilled mackerel, Sicilian caper-tomato sauce; rabe


Very easy, and quickly-assembled.

  • 6-ounce mackerel fillets from Blue Moon Fish, brushed with olive oil, seasoned, pan-grilled over high heat for 5-6 minutes, then transferred to a plate and half-covered with a Sicilian-style salsa of halved cherry tomatoes from Berried Treasures, capers, lemon juice, salt and pepper, and a bit of finely-chopped yellow Thai pepper from Norwich Meadows Farm
  • young, tender broccoli rabe from Hawthorne Valley Farm, wilted in olive oil flavored with bruised garlic from Berried Treasures, seasoned with salt and pepper, then put on the plate and drizzled with more olive oil
  • the wine was a Portuguese Alentejo, Herdade do Esporao V Verdelho 2013