Griddled mackerel with caponata

Griddled mackerel with caponata

By
From
Sicily
Serves
4

Originally caponata was always made with fish but in the hands of the poor, who couldn’t afford fish, aubergines (eggplants) were used instead. Nowadays, it is eaten with both. It can be made a couple of days in advance and kept in the fridge. In fact, the flavour of caponata is always better a day or two after it’s made, but be sure to bring it to room temperature before using.

We use our griddle pan for cooking the fish as I like the visual effect of the black lines on the fish and the fact that the fat drains away into the grooves of the pan. However, a hot grill in the oven or a rack over a barbecue work just as well. Sardines or sea bass or bream are ideal cooked in this way too, and the jewel-like sweet and sour caponata is the perfect foil for all types of fish.

Ingredients

Quantity Ingredient
4 mackerel fillets
1 tablespoons extra-virgin olive oil
salt
freshly ground black pepper
1 quantity caponata
handful parsley, roughly chopped

Method

  1. Put a griddle pan over a medium heat to get it hot. Brush the mackerel fillets with olive oil on both sides and season with salt and pepper. Place the fillets skin-side down on the hot griddle pan and cook for around 3 minutes until the skin is crispy. Turn and cook the fillets on the other side for 2 minutes or until cooked through. Remove from the pan with a fish slice and lay on warm serving plates. Serve with the caponata on the side and scattered with parsley. The Sicilian Chips or a simple green salad go well with this dish.
Tags:
Italy
Italian
Sicily
Sicilian
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