Grilled Mackerel with Crispy Potatoes and Caper and Preserved Lemon Sauce

• 4 tablespoons salt-packed capers, soaked in water for 30 minutes and drained
• 4 anchovy fillets
• 1/2 Preserved Lemon, rind only (page 218)
• 1 small clove garlic
• 3/4 cup extra-virgin olive oil, plus more for brushing and drizzling
• 4 (3-ounce) mackerel fillets, skin on
• Kosher salt and freshly ground pepper
• 3/4 pound small Yukon Gold potatoes, parboiled and thickly sliced

1. Using a mortar and pestle or a food processor, mix together the capers, anchovies, Preserved Lemon, garlic, and 1/2 cup of the olive oil until a chunky but emulsified sauce is formed.
2. Set aside.
3. Heat a grill or grill pan over high heat.
4. Season the fish fillets on both sides with salt and pepper and brush with olive oil.
5. Place the fish in the pan, skin-side down, and cook until the skin is crispy, about 3 minutes.
6. Carefully flip the fish and cook on the second side for about 2 minutes, or until the fish is cooked through.
7. Transfer to a plate while you fry the potatoes.
8. In a large saute pan, or 2 smaller pans, heat the remaining 1/4 cup olive oil over high heat until the oil is nearly smoking.
9. Add the potatoes and fry until crispy and golden brown, 1 to 2 minutes per side.
10. Drain briefly on paper towels to absorb the excess oil.
11. Spread 1 tablespoon of the lemon sauce on each of 4 plates.
12. Fan out the potatoes in an overlapping line on top of the sauce, making sure some of the sauce peeks out around the edges.
13. Place the fish on top, drizzle with olive oil, and serve.

salt, anchovy, only, clove garlic, extravirgin olive oil, mackerel, kosher salt, potatoes

Taken from www.epicurious.com/recipes/food/views/grilled-mackerel-with-crispy-potatoes-and-caper-and-preserved-lemon-sauce-383930 (may not work)