Broiled Spanish Mackerel with Pesto
Provided by Mel & Sheryl London
A spicy, hot and verdant sauce, great on mackerel or any fish loaded with healthful Omega 3 fatty acids.
- 1 large clove garlic, peeled
- ½ inch piece of ginger root, peeled
- 1 small serrano or jalapeno chile, stemmed and seeded
- 1 tablespoon lime juice
- 1 tablespoon canola oil
- 1 cup loosely packed cilantro leaves
- ¼ teaspoon ground cumin
- pinch sugar
- 3 tablespoons water
- Salt and pepper to taste
Cut the garlic, ginger and chile into quarters. Add to a blender along with all remaining ingredients and puree. There should be about 1/3 cup of sauce.
- 4 Spanish mackerel fillets, 5 to 6 ounces each. (Substitute bluefish or salmon with skin on.)
- Extra Virgin Olive Oil
Preheat a broiler, place the fish in a single layer in the broiler pan. Brush with olive oil and season with salt and pepper to taste. Broil about 8 minutes or until a knife blade meets no resistance when inserted into the thickest part of the fish. Then, with a spatula, remove the fish carefully to a serving plate and spoon about 2 teaspoons of the sauce along the length of the fillets.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.