Spanish Mackerel topped with Caponata on Spicy Greens
By Market Chef Maggie Perkins
2T olive oil
2 small eggplants, cubed
5 medium ripe tomatoes, cubed
1 clove garlic, minced
1 handful spicy mixed greens
2t or more to taste, Herbes de Provence
Heat olive oil in a small pan over medium heat until just shimmering. Stir in cubed eggplant, cooking for 5 minutes, stirring frequently. Add tomatoes, stir to combine. Continue cooking as tomatoes release juice, about 3 minutes. Add Herbes de Provence, salt, and pepper, to taste. Stirring frequently, cook additional 3-5 minutes or until all vegetables are tender. Transfer to a plate and cover.
Wipe out pan and coat with oil. Bring oil to smoke point over medium high heat. Wipe filets dry. Transfer filet to pan, skin-side down. Press top of filet with a spatula to keep skin in contact with pan (there is s tendency for it to curl up– settle it back down with this pressing). Season filet with salt and pepper. Cook, without turning, until edges begin to brown, then flip. Season skin side with salt and pepper and cook opposite side until fish is opaque and flaky, and about 130 degrees at thickest interior point (it will continue to cook as it rests, to about 140 degrees), about 3-4 minutes.
Meanwhile, arrange spicy mixed greens in a circle pile on serving plates.
When fish is cooked, transfer to serving plate, topping greens. Allow to rest, wilting greens, for about 3 minutes.
Top filet with caponata and serve.
Spanish Mackerel from K&S Seafood, eggplant from JBG Organics, tomatoes from Bernhardt Family Farm, and greens from Joe’s Organics.
Photos by Maggie Perkins