Using a sharp knife or mezzaluna, finely chop the
Fresh Rosemary (3/4 cup)
Italian Flat-Leaf Parsley (1/2 cup)
and add to a mixing bowl. Finely chop the
Capers (1 Tbsp)
Green Chili Pepper (2)
Garlic (2 cloves)
and add to the herbs.
Extra-Virgin Olive Oil (1/2 cup)
and zest and juice of the
. Combine the salsa verde, adding more olive oil if necessary and season with
Coarse Sea Salt (to taste)
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.