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Gegrillte Makrele mit knuspriger Haut auf Focaccia, dazu Tomaten-Kapern-Salsa und ein schlankes Weißweinglas mit Sauvignon Blanc aus Marlborough, Neuseeland

Grilled Mackerel with Tomato-Caper Salsa & Focaccia

Grilled mackerel with a fresh tomato-caper salsa and crispy baked focaccia—a summery Mediterranean fish dish that’s on the table in 25 minutes. The fish’s rich, distinctive flavor meets the salty tang of capers and the acidity of ripe tomatoes. Pair it with a Marlborough Sauvignon Blanc, whose citrus notes and lively freshness create the perfect bridge between the fish and the salsa.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Fish dish
Cuisine International
Servings 2 people
Calories 480 kcal

Equipment

  • 1 Grill pan or contact grill
  • 1 Small knife and cutting board
  • 1 Small bowl for the salsa
  • 1 Pastry brush
  • 1 Baking sheet (for the focaccia)
  • Flat Serving Plates

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

Calories: 480kcalCarbohydrates: 38gProtein: 38gFat: 28g
Keyword Focaccia, Grilled Fish, grilled mackerel, Grilling Mackerel, Quick Summer Recipe, Sauvignon Blanc Marlborough, Seafood and Wine, Summer Fish Recipe, Tomato and Caper Salsa, Whitehaven, Wine from New Zealand
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