Bergamot-Spiced Mackerel Fillets with Grilled Vegetables
The sea and Calabria's most precious citrus fruit
Mackerel Fillets with Bergamot are a light and elegant main course that celebrates two Calabrian delicacies: Mediterranean blue fish and Reggio Calabria bergamot. The citrus aroma of bergamot enhances the natural flavor of mackerel, creating a refined and healthy dish.
Ingredients
1 kg Mackerel Fillets with Bergamot and Olive Oil
2 zucchini
1 eggplant
2 mixed peppers
Juice and zest of 1 bergamot (or lemon)
Calabrian extra virgin olive oil to taste
Garlic to taste
Fresh thyme
Salt and pepper to taste
Preparation
Cut the vegetables into thick slices and grill them on a hot griddle for 3-4 minutes per side. Season with salt, pepper, and extra virgin olive oil.
Arrange the Bergamot Mackerel Fillets on a serving platter.
Add the grilled vegetables next to the fillets.
Make an emulsion with extra virgin olive oil, bergamot juice, grated zest, minced garlic, and thyme.
Drizzle the bergamot emulsion over the fillets and vegetables.
Let rest for 5 minutes before serving to let the flavors meld.
Serve at room temperature or slightly warm.
Tips
The Bergamot Mackerel Fillets are already prepared and preserved in olive oil: they require no additional cooking. This makes them a very quick second course to prepare. Fresh bergamot is seasonal (November-March): out of season, use pure bottled bergamot juice.
