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1
In a sauce pan, combine 1 1/2 cups of olive oil, peppers, crushed red pepper, salt, and black pepper.
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2
Bring the liquid up to a boil and reduce the heat.
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3
Simmer the sauce for 4 minutes and remove from the heat.
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4
Stir in one tablespoon of garlic.
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5
With a hand held mixer, puree the sauce until smooth.
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6
At this point, allow the sauce to sit for 1 week under refrigeration before serving.
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7
Stir in the cilantro and kosher salt.
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8
Marinate the mackerel in the piri piri for 3 to 4 hours, under refrigeration.
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9
Dredge the mackerel in the cornmeal.
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10
In a large saute pan, heat the 1/4 cup of the olive oil.
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11
When the oil is hot, gently place the mackerel in the hot oil.
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12
Fry the fish for 3 to 4 minutes on each side.
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13
Remove the mackerel from the oil and drain on a paper-lined plate.
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14
Season the fish with salt and pepper.
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15
In a saute pan, heat the remaining 2 tablespoons of olive oil.
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16
When the oil is hot, add the spinach and 2 teaspoons of garlic, saute just until the spinach starts to wilt, about 1 to 2 minutes.
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17
Season with salt and pepper and remove from the heat.
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18
In a blender, combine the extra-virgin olive oil, stock, the 2 tablespoons of garlic, shallots and parsley together.
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19
Puree until smooth.
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20
Strain the sauce through a fine mesh strainer.
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21
Season with salt and pepper.
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22
To assemble, spoon a small pool of the sauce in the center of the plate and around the rim.
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23
Mound the spinach in the center of the sauce.
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24
Lay the fish directly on top of the greens.
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25
Garnish with parsley.
