Sgrombri Grigliati alla Calabrese
Region: Italy, Calabria
Difficulty: Easy but special equipment needed
This delicious recipe from Calabria is quite rich and perfect accompanied by a simple spaghetti.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 25 minutes
Four 1-pound mackerel, cleaned and gutted, heads and tails removed, and cut into 3/4-inch steaks
Extra-virgin olive oil to taste
16 salted anchovy fillets (about 2 ounces), rinsed
1/4 cup (1/2 stick), unsalted butter, softened
3 tablespoons finely chopped fresh parsley
1 1/4 teaspoons freshly squeezed lemon juice
1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
2. Rub the mackerel steaks with the olive oil. (If you like, save the heads and tails for making fish stock.) Place the fish on the grill and cook, turning once, until the skin is blackened and crispy, about 8 minutes on each side.
3. Meanwhile, mash the anchovies, butter, parsley and lemon juice in a bowl until very well blended.
4. Remove the mackerel steaks from the grill and transfer to a heated platter. Dot the top of each steak with anchovy butter and serve.
In the anchovy butter, replace the parsley with mint and add 1/4 teaspoon cayenne pepper.