Grilled Maasbanker with Salsa Verde

10 INGREDIENTS • 6 STEPS • 25MINS

Grilled Maasbanker with Salsa Verde

I’d heard of horse mackerel, or locally known as maasbanker, before but had never sampled them for myself. Fortuitously I stumbled upon some and immediately bought a few. Here they are prepared very simply with some fresh herbs, chilles, and lemon.
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I’d heard of horse mackerel, or locally known as maasbanker, before but had never sampled them for myself. Fortuitously I stumbled upon some and immediately bought a few. Here they are prepared very simply with some fresh herbs, chilles, and lemon.
author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

25MINS

Total Time

Ingredients

Servings
4
us / metric
Fresh Rosemary
3/4 cup
Fresh Rosemary
leaves removed from the woody stalks
Italian Flat-Leaf Parsley
1/2 cup
Italian Flat-Leaf Parsley
Capers
1 Tbsp
Capers
Green Chili Pepper
2
Green Chili Peppers
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil
plus extra for bottling
Lemon
1
Lemon, juiced, zested
Garlic
2 cloves
Garlic
Horse Mackerel
15
(9 oz)
Horse Mackerel, washed
or Sardines
Coarse Sea Salt
to taste
Coarse Sea Salt
Coarse Black Pepper
to taste
Coarse Black Pepper

Nutrition Per Serving

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Calories
2083
Fat
143.6 g
Protein
183.7 g
Carbs
5.6 g
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author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

Author's Notes

The Art Deco-striped Atlantic mackerel is similar in texture and taste and often more readily available, as are frozen whole sardines. Look in the freezer section of your local supermarket or pop over to a reputable fishmonger and see what takes your fancy.

Cooking Instructions

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step 1
Using a sharp knife or mezzaluna, finely chop the Fresh Rosemary (3/4 cup) and Italian Flat-Leaf Parsley (1/2 cup) and add to a mixing bowl. Finely chop the Capers (1 Tbsp), Green Chili Peppers (2), and Garlic (2 cloves) and add to the herbs.
step 2
Add the Extra-Virgin Olive Oil (1/2 cup) and zest and juice of the Lemon (1). Combine the salsa verde, adding more olive oil if necessary and season with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste).
step 3
Arrange the cleaned maasbanker in a large dish and spoon a little of the salsa verde over, being sure to coat each fish.
step 4
Oil a grid and grill the Horse Mackerel (15) over medium coals for about 3–4 minutes per side, using a small brush or sprig of rosemary to baste the cavity of each fish with salsa verde.
step 4 Oil a grid and grill the Horse Mackerel (15) over medium coals for about 3–4 minutes per side, using a small brush or sprig of rosemary to baste the cavity of each fish with salsa verde.
step 5
Once cooked, remove the head and spine of each fish, opening them up like a book. Baste the fishes again with salsa verde.
step 5 Once cooked, remove the head and spine of each fish, opening them up like a book. Baste the fishes again with salsa verde.
step 6
Serve with a green salad, crusty bread and a bottle of Chardonnay.
step 6 Serve with a green salad, crusty bread and a bottle of Chardonnay.

Tags

Dairy-Free
Gluten-Free
Grill
Lunch
Keto
Fish & Seafood
Low-Carb
Healthy
Shellfish-Free
Dinner
Summer
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