Gastronomixs

Grilled mackerel with antiboise

An antiboise is a type of dressing with tomato, garlic and capers and is named after the French town of Antibes. It combines nicely with all sorts of fish and meat dishes, and particularly well with a recipe such as this one: stuffed barbecued mackerel.

Grilled mackerel with antiboise

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

5

 

mackerels, fresh

5

sprigs

thyme

5

sprigs

rosemary

5

sprigs

basil

 

 

sea salt

 

 

lemon juice

5

 

tomatoes

2

cloves

garlic

3

 

banana shallots

 

 

olive oil (for frying)

3

dl

white wine

10

g

capers

20

g

black olives

1

dl

olive oil

Preparation method

  • Rinse the mackerel under cold water and pat dry.
  • Season the belly cavity with salt and sprinkle with lemon juice.
  • Fill the belly cavity with fresh herbs and set aside for 10 minutes to marinate.
  • Peel (monder) the tomatoes and cut into concassées.
  • Prepare the antiboise by sautéing the shallots and the garlic in olive oil.
  • Deglaze with white wine and reduce to approximately 10%.
  • Finely chop the capers and the olives and add to the shallot, garlic and wine mixture.
  • Add the olive oil and the tomato concassées.
  • Grill the mackerels on both sides and serve with the lukewarm antiboise.

Serving suggestions

  • Delicious with a pasta salad.
  • Delicious in combination with fennel and artichoke components.
  • Serve with roast potatoes.

Previous page