Spanish Mackerel is a decadent rich and oily white fish. Very popular in European and Japanese cuisine. It’s perfect for grilling on the Outpost Grill or with this recipe on the Flat Top Griddle.
Searing on the griddle allows the fatty skin of the fish to get perfectly crispy as well as cook and char the scapes. Garlic scapes should be trimmed from the garlic plant mid-summer to allow the garlic bulbs to get bigger. If left on, the scape will flower and the garlic bulbs will shrink. Scapes are similar in texture to a green bean. If you do not have garlic scapes feel free to substitute with green beans or asparagus for quick cooking.
The potato salad is also a Spanish-inspired recipe made with a mayo-based dressing including chopped hard-boiled eggs, olives, pickles, green and red onion, chives, and anchovies.
Ingredients
- 2 whole Spanish mackerel
- 4 cups mini potatoes
- ½ cup mayonnaise
- 2 hard boiled eggs chopped
- 2 pickles chopped
- ½ cup chopped green olives
- ½ cup chopped red onion
- 2 green onions sliced
- 1 tsp chopped anchovy or for lighter taste 1 tsp of the oil in the anchovy jar (both optional)
- 12-15 garlic scapes
- 1 lemon
- 1 tablespoon of Chopped chives
- Salt and pepper
Preparation
- Add the potatoes to a large pot cover with cold water. Add a tablespoon of salt and heat on high to a boil. Reduce the heat and simmer until fork tender.
- While the potatoes are cooking, start your fire in your Breeo Fire Pit. Once potatoes are fork tender, remove from the heat and strain. Let cool or shock with ice water. Once cool, cut the potatoes in half and place in a large mixing bowl. Add the chopped pickles, green olives, anchovy, chives and the red and green onion. Add the mayonnaise with a squeeze of half a lemon, salt and pepper. Mix the potato salad until well combined, set aside or place in the fridge while you cook the fish and scapes.
- Place the Flat Top Griddle on your Breeo and preheat for 10 minutes. While preheating, season the fish with salt and add a little oil to the griddle. Place your fish on the griddle.
- Cook for 4-5 minutes per side or until the fish is dark golden in color and the skin is crispy, the fish is cooked when the internal temperature is at least 140 F.
- Add the garlic scapes to the griddle and cook for 1-2 minutes per side until charred. Plate the potato salad with the fish and garlic scapes and a squeeze of lemon.
