Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Mackerel Provençal

Philippe Houzé

Servings: four.

I think mackerel is one of the most underrated fish in the United States. Its rich, full flavor makes it ideal for grilling.


For the tomato-olive vinaigrette:

  • 4 medium tomatoes, diced
  • 2 Tbs. pitted, chopped brine-cured black olives, like Niçoise
  • 1 Tbs. chopped capers
  • 1 Tbs. chopped fresh  flat-leaf parsley
  • 2 Tbs. red-wine vinegar
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the mackerel:

  • 1/4 cup Dijon mustard
  • 4 tsp. finely chopped fresh rosemary
  • 4 cleaned and boned mackerel (about 1/3 lb. each)
  • Kosher salt and freshly ground black pepper
  • Oil for brushing

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 310
  • Fat (g): 35
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 105
  • Sodium (mg): 1040
  • Carbohydrates (g): 8
  • Fiber (g): 2
  • Protein (g): 30


  • In a mixing bowl, combine the tomatoes, olives, capers, parsley, vinegar, oil, salt, and pepper. Let stand while you prepare the mackerel. Heat the grill, making sure that it’s clean. The coals should be medium hot. Combine the mustard and rosemary and brush the mixture in the belly cavity of each mackerel; season with salt and pepper. Brush the outside of the fish with oil and sprinkle with salt and pepper. Grill over medium-hot coals until cooked through, about 5 minutes per side. Serve with the tomato-olive vinaigrette.

You wouldn’t go wrong with a cru Beaujolais, such as a Brouilly from Château La Chaize, a Moulin-à-Vent from Georges Duboeuf, or a California Gamay from Fetzer or Glen Ellen, as an all-purpose pour. Otherwise, just about any wine with a light red color will do. Try a less expensive Pinot Noir, such as BV’s Beautour Carneros or Bouchaine’s Q.C. Fly. A southern French style red (Les Côtes Sauvages from California’s Edmunds St. John), a South African Pinotage (a red hybrid that’s a cross between Pinot Noir and Cinsault), or an Italian Dolcetto from the Piedmont would also be good.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.