all grilled: mackerel (caper-tomato salsa); eggplant; fennel



We’re both very fond of Mackerel, even when we are unable to bring it home.  It’s become a very popular fish on our table, so popular that I’m going to have to come up with more alternatives to this excellent, and very simple Sicilian-inspired recipe from Michael White.


  • ten small Boston mackerel fillets from Blue Moon Fish Company, washed, dried, brushed with olive oil, seasoned with salt and pepper, pan grilled over high heat for six minutes or so, turning once, transferred onto two plates and completed with a very simple salsa of halved small red cherry tomatoes from Stokes Farm completed minutes before starting the fish, a mix of olive oil, salted capers which had been rinsed and drained, some finely-sliced fresh garlic from Norwich Meadows Farm, lemon juice, salt, pepper, and a bit of finely-chopped hot peppers from several greenmarket farms
  • two small Japanese eggplants from Lani’s Farm, split lengthwise, scored, brushed with a mixture of oil, finely-chopped early garlic from Norwich Meadows Farm, and fresh oregano from from Rise & Root Farm, then seasoned with salt and pepper and briefly (they were very small) pan-grilled, turning once
  • some fennel stems, left in the crisper after I had roasted the bulb a few day ago, trimmed, rolled in a little olive oil, salt, pepper, finely-minced garlic, pan-grilled until tender, then tossed with fennel fronds and torn peppermint leaves from Phillips Farm
  • the wine was an Italian (Sardinia) white, La Cala Vermentino di Sardegna 2013
  • the music was from streaming Q2, and included Arvo Pärt’s ‘Tabula Rasa’, as well as the Finnish composer Jaakko Mäntyjärvi‘s remarkable, ‘Canticum Calamitatis Maritimae