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The Italians call mackerel a green fish, because it is oily. You can buy mackerel throughout the year, but Edward used to eat it in the summer, when he was an art student in Provincetown in 1949-50. His fishermen friends would often give him as much mackerel as he could carry home. This is a version of a dish he would commonly make.
Italian Family Dining
by Edward & Eugenia Giobbi

Serves 4


• 1½ pounds whole mackerel, cleaned (1 large or 2 medium fish)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large red or green bell pepper, seeded and sliced about 1/2 inch wide and 2 inches long
• 1 small onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 scallions, thinly sliced
• 2 tablespoons finely chopped mint
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• Lemon  wedges, for garnish


Heat the broiler.

Place the mackerel on a broiling tray and broil until the flesh separates easily from the bone, about 20 minutes for a large fish. Allow the mackerel to come down to room temperature. Fillet the mackerel, add salt and pepper to taste, and set aside.

Heat the olive oil in a medium skillet over medium heat. Add the bell pepper and cook until it is almost tender, about 8 minutes. Add the onion, garlic, scallions, and mint. Cover and simmer for 5 minutes. Add the vinegar, cover, and simmer about 3 minutes more. Add salt and pepper to taste.

Place the pepper mixture on top of the mackerel. Dribble the extra virgin olive oil over the peppers. Serve at room temperature garnished with lemon wedges.

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