Cooking Instructions
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Step 1
Using a sharp knife or mezzaluna, finely chop the
Fresh Rosemary (20 g)
and
Italian Flat-Leaf Parsley (20 g)
and add to a mixing bowl. Finely chop the
Capers (10 g)
,
Green Chili Peppers (2)
, and
Garlic (2 cloves)
and add to the herbs.
Step 2
Add the
Extra-Virgin Olive Oil (125 mL)
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 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.
