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RECIPE
9 INGREDIENTS6 STEPS25MIN

Grilled Maasbanker with Salsa Verde

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
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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.
25MIN
Total Time

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
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Ingredients

US / METRIC
Servings:
4
Serves 4
3/4 cup
leaves removed from the woody stalks
1 Tbsp
2
Green Chili Pepper
1/2 cup
Extra-Virgin Olive Oil
plus extra for bottling
1
Lemon , juiced, zested
2 cloves
15
Horse Mackerel , washed
or Sardines
to taste
Coarse Sea Salt and Pepper

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Nutrition Per Serving

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CALORIES
2829
FAT
190.4 g
PROTEIN
258.7 g
CARBS
6.5 g

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 (20 gram) and Italian Flat-Leaf Parsley (20 gram) and add to a mixing bowl. Finely chop the Capers (10 gram), Green Chili Pepper (2), and Garlic (2 clove) and add to the herbs
Step 2
Add the Extra-Virgin Olive Oil (125 milliliter) and zest and juice of the Lemon (1). Combine the salsa verde, adding more olive oil if necessary and season with Coarse Sea Salt and 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.

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Nutrition Per Serving
Calories
2829
% Daily Value*
Fat
190.4 g
244%
Saturated Fat
43.8 g
219%
Trans Fat
0.0 g
--
Cholesterol
837.0 mg
279%
Carbohydrates
6.5 g
2%
Fiber
1.8 g
6%
Sugars
1.7 g
--
Protein
258.7 g
517%
Sodium
1264.1 mg
55%
Vitamin D
186.3 µg
932%
Calcium
248.8 mg
19%
Iron
20.8 mg
116%
Potassium
4800.0 mg
102%
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