Grilled Mackerel with Crispy Potatoes and Caper and Preserved Lemon Sauce
Mackerel is a rich fish with fabulous texture and depth of flavor. Though it’s not traditional, preserved lemon adds a piquant, salty touch to a rustic pounded sauce. To make sure the potatoes are crispy when you serve the dish, grill the fish first and fry the potatoes right before serving. Parboiling the potatoes makes it easy to get them crispy, while ensuring they’re cooked through.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Using a mortar and pestle or a food processor, mix together the capers, anchovies, Preserved Lemon, garlic, and 1/2 cup of the olive oil until a chunky but emulsified sauce is formed. Set aside.
Step 2
Heat a grill or grill pan over high heat. Season the fish fillets on both sides with salt and pepper and brush with olive oil. Place the fish in the pan, skin-side down, and cook until the skin is crispy, about 3 minutes. Carefully flip the fish and cook on the second side for about 2 minutes, or until the fish is cooked through. Transfer to a plate while you fry the potatoes.
Step 3
In a large sauté pan, or 2 smaller pans, heat the remaining 1/4 cup olive oil over high heat until the oil is nearly smoking. Add the potatoes and fry until crispy and golden brown, 1 to 2 minutes per side. Drain briefly on paper towels to absorb the excess oil.
Step 4
Spread 1 tablespoon of the lemon sauce on each of 4 plates. Fan out the potatoes in an overlapping line on top of the sauce, making sure some of the sauce peeks out around the edges. Place the fish on top, drizzle with olive oil, and serve.
