Bergamot Mackerel Fillets with Grilled Vegetables
The Sea and Calabria's Most Precious Citrus in One Dish
Bergamot Mackerel Fillets are a light and elegant main course celebrating two Calabrian excellences: Mediterranean blue fish and Bergamot from Reggio Calabria. The citrus aroma of bergamot enhances the natural savoriness of the 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
Method
- Cut the vegetables into thick slices and grill on a hot griddle for 3-4 minutes per side. Season with salt, pepper and olive oil.
- Arrange the Bergamot Mackerel Fillets on a serving plate.
- Add the grilled vegetables alongside the fillets.
- Prepare an emulsion with olive oil, bergamot juice, grated zest, minced garlic and thyme.
- Drizzle the fillets and vegetables with the bergamot emulsion.
- Rest for 5 minutes before serving to allow the flavors to meld.
- Serve at room temperature or slightly warm.
Tips
Bergamot Mackerel Fillets are already ready and preserved in olive oil: they require no additional cooking. This makes it an extremely quick main course to prepare. Fresh bergamot is seasonal (November-March): out of season, use bottled pure bergamot juice.
