grilled mackerel, tomato/caper/fennel salsa; haricots verts

It looks as good as it tasted. Mackerel is a super fish, and if the recipe chosen works with its singular qualities, there’s almost nothing better. This recipe is one of my favorites, and in fact so favorited that it’s almost my only one.

And the fillets looked great throughout, from the moment I spied them inside the fisher’s bucket in the Union Square Greenmarket until they arrived on the table.

I’m writing this the next day, and I can smell the heavenly aromas, fish and char, as I revisit them in these pictures.

And look at those lines!

  • six Spanish mackerel fillets (a total of about 15 ounces) from Blue Moon Fish, washed, dried, brushed with olive oil, seasoned with sea salt and freshly-ground black pepper, pan grilled over high heat for 6 or 7 minutes, skin side down first, turned half way through, removed and completed on the plates with a salsa consisting of 7 ounces of gorgeous cherry tomatoes in various colors and sizes from Alewife Farm, halved,  tossed with olive oil, a teaspoon or more of Sicilian salted capers (first rinsed and drained), much of one small red Calabrian chili pepperhalf a tablespoon of juice from a Whole Foods Market organic lemon, sea salt, freshly-ground black pepper, and a bit of spicy liquid, now slightly-fermented, that remained from a salsa prepared for the meal the night before
  • haricots verts from Sycamore Farms, left whole, blanched, drained and dried in the same pan over low-medium heat, shaking, then set aside in a bowl until the fish was ready to be grilled , at which time they were reheated in a little oil inside a heavy well-seasoned cast iron pan, finished with sea salt, freshly-ground black pepper, and mixed with fennel buds from Mountain Sweet Berry Farm
  • the wine was a French (Côtes de Provence) rosé, Rosé Chateau des Muraires Seduction 2015, from Garnet Wines
  • the music was Mark Anfre’s ‘…auf…’, Sylvain Cambreling conducting the SWR Baden-Baden and the Freiburg Symphony Orchestra