Grape Varieties, Marlborough, Marlborough, New Zealand, New Zealand Wines, New Zealand wines, Sauvignon Blanc, white wines, Whitehaven Wines
Grilled Mackerel with Tomato-Caper Salsa & Focaccia
Jul
Summer by the Sea on Your Plate—Paired with a New Zealand Wine That Brings the Ocean to Your Glass
New Zealand wine and grilled mackerel—it sounds like a meeting of two strong personalities who hit it off from the very first bite. Mackerel is a bold fish: rich in oil, intense, with a depth of flavor that overwhelms many white wines—but not this one. The tomato-caper salsa brings acidity, saltiness, and Mediterranean lightness to the table, bridging the gap between Northern European seafood cuisine and the southern sun. Serve it with a baked focaccia that transforms the table into a beach bar. This dish is ready in 25 minutes, but it feels as though you’ve spent half an afternoon preparing it.
Ideal wine pairing: Whitehaven Marlborough Sauvignon Blanc (Marlborough, New Zealand)
It opens with a nose that immediately whets the appetite: lime, passion fruit, fresh gooseberry, and a hint of green herbs reminiscent of lemon thyme and sea air. On the palate, it’s precise and lively—the acidity is crisp and sharp without being harsh, and that’s exactly what this dish calls for. The natural saltiness of a Marlborough Sauvignon Blanc, grown in a maritime terroir, pairs perfectly with the capers and the oceanic notes of the mackerel. The tomato acidity in the salsa meets the citrus freshness of the wine, creating an effect that continually reawakens the palate. The focaccia, with its olive oil character, rounds out the pairing and provides the wine with a silky counterpoint that gently frames its lively essence.
The recipe:
Grilled Mackerel with Tomato-Caper Salsa & Focaccia
Equipment
- 1 Grillpfanne oder Kontaktgrill
- 1 Kleines Messer und Schneidebrett
- 1 Kleine Schüssel für die Salsa
- 1 Backpinsel
- 1 Backblech (für das Focaccia)
- Flache Servierteller
Ingredients
FOR THE MACKEREL:
- 2 fresh mackerel fillets about 200 g, boneless
- 1 Tablespoon of olive oil
- Sea salt and freshly ground black pepper
- 1 Lemon Juice and zest
FOR THE TOMATO-CAPER SALSA:
- 250 g ripe vine tomatoes
- 2 tablespoon of capers drained
- 1 shallot finely diced
- 2 Tablespoon of olive oil extra virgin
- 1 tablespoon of white wine vinegar
- 1 A handful of fresh basil
- Sea salt and pepper
FOR THE FOCACCIA:
- 2 large slices of focaccia bought or homemade
- 1 Tablespoon of olive oil
- Fleur de Sel
- Fresh rosemary
Instructions
- Wash the tomatoes, remove the seeds, and cut them into small cubes.
- Finely dice the shallot and coarsely chop the capers.
- Mix everything together in a small bowl with olive oil, white wine vinegar, salt, and pepper.
- Pluck the basil leaves and fold them in just before serving.
- Pat the mackerel fillets dry, brush them with olive oil, and season with lemon zest, salt, and pepper.
- Preheat the grill pan over high heat.
COOKING STEPS:
- Brush the focaccia slices with olive oil, sprinkle with fleur de sel and rosemary, and bake in the oven at 200 °C for about 5–7 minutes, until golden brown.
- Place the mackerel fillets skin-side down in the hot grill pan and grill for 3–4 minutes until the skin is crispy and comes away easily.
- Turn the fillets over and grill them on the meat side for another 1–2 minutes—the mackerel should still be slightly translucent on the inside.
- Finish with a splash of lemon juice.
SERVE:
- Place the focaccia on flat plates.
- Place the mackerel fillets on top or next to it, skin-side up.
- Spread the tomato-caper salsa generously over the fish and around it.
- Finish with fresh basil leaves and a dash of olive oil.
- Serve immediately—mackerel won’t wait for anyone.
SIDE DISHES:
- Mixed Leaf Salad with Lemon Vinaigrette
- Toasted pine nuts (sprinkled over the salsa)
- Lemon wedges for squeezing yourself
Nutrition
