Method

Prepare the Salsa Verde:

In a mixing bowl, combine the chopped parsley, capers, garlic, and lemon zest.

Slowly whisk in the olive oil until everything is well mixed.

Add the red wine vinegar, salt, and pepper. Adjust seasoning to taste. Let it sit for about 10 minutes to allow the flavors to blend.

Grill the Mackerel:

Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.

Pat the mackerel fillets dry with paper towels and rub them with a little olive oil. Season with salt and pepper.

Place the mackerel skin-side down and grill for about 5-7 minutes. Flip the fish carefully and cook for an additional 3-5 minutes, or until it flakes easily with a fork.

Let the fish rest for 5 minutes before serving.

Serve:

Arrange the grilled mackerel on a serving plate and spoon the salsa verde generously over the fish. Serve with lemon wedges on the side for an extra burst of flavor.

Variations:

Fish Substitutes: If you prefer, you can substitute the mackerel with other oily fish like sardines, trout, or even salmon.

Herb Variations: Experiment with different herbs in your salsa verde, such as basil, mint, or cilantro for a slightly different taste.

Dietary Tips & Substitutions:

Low-Sodium: If you're watching your salt intake, reduce the amount of salt in the salsa verde and use unsalted capers.

Vegan Option: You can make a delicious vegan version by replacing the fish with grilled vegetables like zucchini, bell peppers, or eggplant and topping them with salsa verde.

Gluten-Free: This dish is naturally gluten-free, just ensure all ingredients are certified gluten-free, especially the vinegar and capers.