Grilled Mackerel with Tomatoes, Roasted Garlic & Escarole: Cooking for Wellness at NYU Langone

escarole

🥗Healthier: kale

💰Cheaper: romaine lettuce

Kale offers similar texture and nutrients, while romaine is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative with a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more economical and have a longer shelf life.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: white vinegar

White vinegar is less expensive and can provide acidity.

Cut off the top 15% of a whole head of garlic and place it on a piece of foil.

Drizzle a little bit of olive oil over the garlic, and season with salt and pepper.

Close the foil around the garlic, leaving a little chimney at the top, and place it on the back of the grill to roast while prepping the other ingredients.

Make small incisions into the skin of the mackerel to prevent curling on the grill.

Pat the mackerel dry with a towel, then drizzle with olive oil and season with salt.

Prepare the escarole by drizzling with olive oil, adding red chili flakes, and seasoning with black pepper.

Cut Campari tomatoes in half and prepare lemons for grilling.

Place the escarole on a grill pan along with the mackerel and garlic.

Grill the mackerel until it releases easily from the grill, then remove it when it has nice char marks.

Grill the escarole until it has a bit of char, then remove it from the grill.

Once the garlic is roasted and soft, remove it from the grill.

Plate the grilled mackerel and escarole family-style, garnishing with fresh oregano and thyme.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens