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.

Total Time

25min

5.0

1 Rating

Author: East After Noon

Servings:

Ingredients

•

3/4 cup

Fresh Rosemary

•

1/2 cup

Italian Flat-Leaf Parsley

•

1 Tbsp

Capers

•

Green Chili Peppers

•

1/2 cup

Extra-Virgin Olive Oil

•

Lemon , juiced, zested

•

2 cloves

Garlic

•

15
(9 oz)

Horse Mackerel , washed

or Sardines

•

to taste

Coarse Sea Salt

•

to taste

Coarse Black Pepper

Cooking Instructions

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.

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) .

Arrange the cleaned maasbanker in a large dish and spoon a little of the salsa verde over, being sure to coat each fish.

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.

Once cooked, remove the head and spine of each fish, opening them up like a book. Baste the fishes again with salsa verde.

Serve with a green salad, crusty bread and a bottle of Chardonnay.

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.

Nutrition Per Serving

CALORIES

2083

FAT

143.6 g

PROTEIN

183.7 g

CARBS

5.6 g