Grilled Mackerel with Salsa Verde: Squombro con Sal

Name: Grilled Mackerel with Salsa Verde: Squombro con Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 young eggplants, long and thin (preferably Japanese); 3 tablespoons plus 3 tablespoons plus 1 cup extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 tablespoon hot red pepper; 1 tablespoon dried oregano, toasted; 4 mackerel fillets, about 4 pounds, bones removed; 1 1/2 cups fresh parsley leaves; 1/2 cup mint leaves; 1 anchovy, salted variety, rinsed and filleted; 1 hard-boiled egg, finely chopped; 2 tablespoons salt packed capers, soaked 1 hour, drained; 1 lemon, zest diced and juiced; Sea salt

Servings: persons

4 young eggplants, long and thin (preferably Japanese)
3 tablespoons plus 3 tablespoons plus 1 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon hot red pepper
1 tablespoon dried oregano, toasted
4 mackerel fillets, about 4 pounds, bones removed
1 1/2 cups fresh parsley leaves
1/2 cup mint leaves
1 anchovy, salted variety, rinsed and filleted
1 hard-boiled egg, finely chopped
2 tablespoons salt packed capers, soaked 1 hour, drained
1 lemon, zest diced and juiced
Sea salt

1
Preheat barbecue or grill.
2
Cut eggplants in 1/2 lengthwise, score and place in a mixing bowl.
3
Add 3 tablespoons olive oil, vinegar, red pepper and oregano and toss to coat.
4
Using kitchen tongs, remove eggplants from the bowl and place on the grill or toast in a dry pan.
5
Cook 5 to 6 minutes on each side, until dark golden brown and lightly charred.
6
Remove from grill or pan and place back in the bowl with the marinade.
7
Using 3 tablespoons of olive oil, brush mackerel skin with oil and place skin side down onto grill.
8
Cook 5 to 6 minutes on the skin side.
9
Turn carefully, and cook 1 minute on the flesh side.
10
Gently remove mackerel pieces from the grill and place in the center of a large platter.
11
Place parsley leaves, mint leaves, anchovy and remaining 1 cup olive oil in a blender and chop until smooth.
12
Remove to a serving bowl and add chopped egg, capers, lemon juice, and lemon zest.
13
Season, to taste, with salt.
14
Mix well.
15
Arrange eggplant pieces around mackerel pieces and drizzle both with sauce.
16
Serve immediately.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 young eggplants, long and thin (preferably Japanese), 3 tablespoons plus 3 tablespoons plus 1 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon hot red pepper, and more.

Yes, Grilled Mackerel with Salsa Verde: Squombro con Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Mackerel with Salsa Verde: Squombro con Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions