This is a pretty tasty way to serve mackerel, Michael White’s very simple Sicilian-inspired recipe, and it’s a pretty simple process, which may help explain why I still haven’t come up with many alternatives for this wonderful fish, except for the time I tried an excellent one by Gordon Ramsey.

• Boston mackerel (seven 2-ounce filets) from Blue Moon Fish Company, washed, dried, brushed with olive oil, seasoned with salt and pepper, pan grilled over high heat for five or six minutes, turning once, transferred to plates and topped with a salsa of quartered Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods, which had been tossed with olive oil, wild capers in brine which had been rinsed and drained, some organic lemon juice, salt, and pepper
• about half a pound of a mix of potatoes, mostly Yukon Gold from Whole Foods, and one Red Norland from Lucky Dog Organic, boiled until tender, drained, cooled slightly, cut into quarters, placed in a skillet and cooked over high heat for about 5 minutes (or, ideally, until the potatoes had just begun to brown, but the tubers had been boiled too long this time, or had cooled too long, and so were unable to), one medium clove of thinly-sliced garlic from Whole Foods added, the heat turned down, the potatoes cooked slowly until they had (or might have) browned fully, about 3 minutes longer, seasoned with salt and pepper and kept warm until the fish had been cooked
• a few tender collard greens from Lani’s Farm, washed, drained, and braised very lightly in a heavy pot in which two halved garlic cloves from Whole Foods had been allowed to sweat in some olive oil, the dish finished with salt, pepper, and a drizzle of olive oil
• the wine was a French (Rhône) white, E. Guigal Côtes du Rhône 2014
• the music was from the album, ‘William Lawes: Royall Consort Suites‘, with Monica Huggett conducting the Ensemble Sonnerie