Mark Grosz

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Spanish Mackerel Grilled with Beet Greens and a Gaeta Olive Vinaigrette

 

Ingredients

4 5 oz. Spanish mackerel fillets

8 tablespoons extra virgin olive oil

2 cups beet greens

1 teaspoon garlic, finely chopped

20 fingerling potatoes, sliced in 1/2-inch pieces

24 Gaeta olives, pitted and sliced into 1/4-inch pieces

1 teaspoon shallots, minced with a few drops of red wine vinegar

2 oz. vegetable stock

1 tablespoon Italian parsley, roughly chopped

8 tarragon leaves and 8 chives

Himalayan pink salt and fresh ground black pepper

 

Method

1) Mix olives with shallots, vinegar, parsley, 2 tablespoons of olive oil and vegetable stock and season with salt and pepper to taste. Boil fingerlings until tender—season with 2 tablespoons of olive oil, salt and pepper (to taste)—keep warm and set aside. 2) Sauté beet greens in 2 tablespoons of olive oil for 2 minutes, add garlic and cook an additional minute. Season with salt and pepper and set aside. 3) Rub mackerel with remaining salt, pepper and olive oil. Grill over high heat about 1-2 minutes per side (depending on thickness of filet). Cook medium-rare to retain moisture and flavor.

 

To Serve

Place mackerel fillets on top of vegetables and spoon on Gaeta olive vinaigrette and garnish each fillet with 2 tarragon leaves and 2 chives.