Sgombro in Salsa Verde (Mackerel in Green Sauce): A Step-by-Step Recipe Guide

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Sgombro in Salsa verde

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Course Appetizer, Main Course

Cuisine Italian

Equipment

• Grill pan, food processor or blender, mixing bowl, sharp knife, whisk

Ingredients

  

• Ingredients for Sgombro in Salsa Verde
• 2 fresh mackerel fillets approx. 200g each
• 1 bunch of fresh parsley about 30g
• 1 tablespoon of capers rinsed
• 1 garlic clove
• 1 tablespoon of Dijon mustard
• 1 tablespoon of white wine vinegar
• 4 tablespoons of extra virgin olive oil
• ½ lemon juiced
• Salt and pepper to taste
• Optional: 1 small anchovy fillet for a more intense flavor
• For garnish: Fresh basil lemon wedges

Instructions

 

• Prepare the Salsa Verde
• In a food processor or blender, combine the fresh parsley, rinsed capers, garlic clove, Dijon mustard, white wine vinegar, and lemon juice. If you're going for a more robust flavor, add the optional anchovy fillet at this stage.
• Pulse until all ingredients are finely chopped but not pureed.
• Slowly drizzle in the extra virgin olive oil while blending until the sauce reaches a smooth, slightly chunky consistency.
• Season with salt and pepper to taste. Adjust the balance of vinegar and olive oil based on personal preference. Set aside to let the flavors meld while you cook the mackerel.
• Cook the Mackerel
• Heat a grill pan over medium heat and brush with a small amount of olive oil.
• Season the mackerel fillets with salt and pepper on both sides.
• Place the mackerel fillets, skin side down, on the heated grill pan. Cook for about 3-4 minutes on each side, or until the skin is crispy and the fish is cooked through but still tender. Be careful not to overcook, as mackerel can become dry.
• Once done, remove the mackerel from the heat and let it rest for 5-10 minutes.
• Serve
• Transfer the mackerel fillets to a serving dish and generously spoon the salsa verde over the top.
• Garnish with fresh basil and lemon wedges for an extra burst of flavor.
• Serve with a side of roasted vegetables, boiled potatoes, or even a light salad.

Sgombro in Salsa Verde is a classic Italian dish featuring fresh mackerel paired with a vibrant green sauce made from herbs, capers, and olive oil. This dish is packed with flavor and incredibly versatile. It’s great as a main course, served with vegetables or crusty bread, or as a light appetizer. From my own personal experience, this is one of those recipes that never disappoints, and it’s perfect for impressing guests with minimal effort. Here is how I make Sgombro in Salsa Verde, exploring variations, tips, and substitutions to suit any dietary need.

Notes on What to Expect

When making Sgombro in Salsa Verde, expect a fresh, herbaceous flavor from the salsa that pairs well with the rich, slightly oily texture of mackerel. The fish should be crispy on the outside and tender inside, while the green sauce provides a zesty, savory contrast. It’s a relatively light dish, making it great for summer meals, and it can be easily scaled up or down depending on how many you’re feeding. From my own personal experience, this dish is a crowd-pleaser and works well with minimal prep. Plus, the green sauce is versatile enough to be used with other proteins or even as a dip for vegetables!

Let me show you how I make this Italian favorite, and you’ll see how simple yet delicious it can be.

Quick Meal Facts

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Time to Stand: 10 minutes
• Total Time: 35 minutes
• Ease of Cooking: Easy
• Servings: 2-4
• Calories per Serving: 300-350
• Cost of Ingredients: $$ (Moderate)
• Cuisine: Italian
• Course: Main, Appetizer
• Equipment Needed: Grill pan, food processor or blender, mixing bowl, sharp knife, whisk
• Check out the right equipment and Ingredients that you need for making  Sgombro in Salsa Verde  here

Ingredients for Sgombro in Salsa Verde

• 2 fresh mackerel fillets (approx. 200g each)
• 1 bunch of fresh parsley (about 30g)
• 1 tablespoon of capers (rinsed)
• 1 garlic clove
• 1 tablespoon of Dijon mustard
• 1 tablespoon of white wine vinegar
• 4 tablespoons of extra virgin olive oil
• ½ lemon (juiced)
• Salt and pepper, to taste
• Optional: 1 small anchovy fillet (for a more intense flavor)
• For garnish: Fresh basil, lemon wedges
• Check out the right equipment and Ingredients that you need for making  Sgombro in Salsa Verde  here

Step-by-Step Method

1. Prepare the Salsa Verde

• In a food processor or blender, combine the fresh parsley, rinsed capers, garlic clove, Dijon mustard, white wine vinegar, and lemon juice. If you’re going for a more robust flavor, add the optional anchovy fillet at this stage.
• Pulse until all ingredients are finely chopped but not pureed.
• Slowly drizzle in the extra virgin olive oil while blending until the sauce reaches a smooth, slightly chunky consistency.
• Season with salt and pepper to taste. Adjust the balance of vinegar and olive oil based on personal preference. Set aside to let the flavors meld while you cook the mackerel.

2. Cook the Mackerel

• Heat a grill pan over medium heat and brush with a small amount of olive oil.
• Season the mackerel fillets with salt and pepper on both sides.
• Place the mackerel fillets, skin side down, on the heated grill pan. Cook for about 3-4 minutes on each side, or until the skin is crispy and the fish is cooked through but still tender. Be careful not to overcook, as mackerel can become dry.
• Once done, remove the mackerel from the heat and let it rest for 5-10 minutes.

3. Serve

• Transfer the mackerel fillets to a serving dish and generously spoon the salsa verde over the top.
• Garnish with fresh basil and lemon wedges for an extra burst of flavor.
• Serve with a side of roasted vegetables, boiled potatoes, or even a light salad.

Variations

• Vegetarian: Substitute the mackerel with grilled tofu or roasted eggplant. The salsa verde pairs beautifully with both.
• Vegan: Omit the anchovies from the salsa verde and ensure that Dijon mustard used is vegan-friendly. You can also replace the mackerel with grilled zucchini or roasted portobello mushrooms.
• Low-Sodium: Reduce or omit the salt, and rely more on the natural tanginess of the capers and mustard for flavor.
• Gluten-Free: This recipe is naturally gluten-free. To keep the meal light, you can serve the dish with quinoa or rice instead of bread.
• Check out the right equipment and Ingredients that you need for making  Sgombro in Salsa Verde  here

Nutritional Information (Per Serving)

• Calories: 300-350
• Protein: 28g
• Carbohydrates: 4g (mostly from mustard and vinegar)
• Fats: 20g (healthy fats from olive oil and mackerel)
• Sodium: Moderate (depending on capers and added salt)

Tips for Success

• Balance the Sauce: The salsa verde should be bright and tangy but not overpowering. If the sauce feels too sharp, add a little more olive oil or a touch of honey to mellow it out.
• Mackerel Substitutions: If mackerel isn’t available, you can use other firm, oily fish like sardines or trout. Just adjust the cooking time depending on the thickness of the fillets.
• Grilling the Fish: Always start cooking with the skin side down. It will protect the delicate flesh and give a nice, crispy finish.

Troubleshooting Tips

• Dry Mackerel? If the mackerel turns out dry, it’s likely been overcooked. Next time, cook it for a minute or two less, or cook it at a lower heat to maintain moisture.
• Too Tart Salsa Verde? If your sauce is too acidic, try adding a teaspoon of sugar or honey to balance the flavors.
• Not Enough Flavor? Feel free to add more mustard, garlic, or even extra capers if you want to ramp up the taste.