Grilled Spanish Mackerel with Green Sauce

• 4 (8-ounce) Spanish mackerel fillets, skin on
• Kosher salt and freshly ground black pepper
• Finely ground dried red chiles, such as de Arbol
• Extra virgin olive oil
• Green Sauce (recipe follows)
• 2 cups loosely packed fresh flat-leaf parsley leaves
• 1 cup loosely packed mixed fresh tender herb leaves, such as dill, tarragon, chives, lemon balm, basil, spearmint, chervil, and/or fennel fronds
• 2 scallions, white and green parts, thinly sliced
• 1 tablespoon finely chopped brined capers
• 2 oil-packed anchovy fillets, finely chopped
• 1 hard-boiled egg yolk, finely grated
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• Chile flakes
• 1/2 cup extra virgin olive oil, plus more as needed
• Grated zest and juice of 1/2 lemon
• (makes 1 generous cup)

1. Prepare a fire in a charcoal grill.
2. Season both sides of each fillet generously with salt, pepper, and chile.
3. Drizzle both sides with a little olive oil.
4. When the grill is very hot but the flame has died down and the coals are completely covered with ash, put the mackerel, skin side down, on the grill.
5. Cook for at least 2 minutes before moving it at all.
6. In the meantime, watch for flare-ups, extinguishing them with a little water from a squirt bottle (beer works, too).
7. It will take 4 to 6 minutes to cook the skin side.
8. When the skin is crispy and deep golden brown, gently flip the fillets with a spatula and again dont move.
9. Grill for 2 to 3 minutes, until just cooked through.
10. Serve with green sauce.
11. Chop the parsley, herbs, and sliced scallions very fine.
12. Put them in a small bowl and add the capers, anchovies, egg yolk, salt, pepper, and chile flakes to taste.
13. Mix well, and slowly drizzle in the oil, stirring.
14. Add the lemon zest and juice.
15. If the sauce seems too thick, add a touch more oil.
16. Adjust the seasoning if needed.

spanish mackerel, kosher salt, red chiles, extra virgin olive oil, green sauce, parsley, dill, scallions, capers, oil, egg yolk, kosher salt, freshly ground black pepper, chile flakes, extra virgin olive oil, lemon, generous

Taken from www.epicurious.com/recipes/food/views/grilled-spanish-mackerel-with-green-sauce-377600 (may not work)