Step 1: Prepare the Salsa Verde

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

Slowly whisk in the olive oil until the mixture is well combined.

Add the red wine vinegar and season with salt and pepper to taste. Adjust flavors as needed. Let the salsa verde sit for at least 10 minutes to allow the flavors to meld.

Step 2: Grill the Mackerel

Preheat the grill or grill pan over medium-high heat. Brush the grill grates with a little olive oil to prevent sticking.

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

Place the fillets skin-side down on the grill. Cook for about 5-7 minutes, then carefully flip them over and grill for an additional 3-5 minutes, or until the fish is cooked through and flakes easily with a fork.

Remove the fillets from the grill and let them rest for about 5 minutes.

Step 3: Serve

Place the grilled mackerel on a plate and generously spoon the salsa verde over the top.

Serve with lemon wedges on the side for an extra zing.

Variations

Fish Alternatives: While mackerel is delicious, you can substitute it with other fish such as sardines, trout, or even salmon.

Herb Substitutes: Experiment with different herbs for the salsa verde, such as basil, mint, or cilantro, based on your taste preferences.

Tips and Substitutions

Dietary Needs: If you're looking for a low-sodium option, reduce the amount of salt in the salsa verde and mackerel seasoning.

Vegan Option: Use grilled vegetables instead of fish, such as zucchini, bell peppers, and eggplant, topped with salsa verde.

Gluten-Free: This recipe is naturally gluten-free, but always check the labels of your condiments.