Roasted Peppers with Smoked Mackerel, Mace, and Mint

SERVES 4 AS AN APPETIZER

When I lived in Morocco, I ate a lot of roasted peppers from the stalls at night markets. Often there were small grilled or cured fish to accompany the peppers. And, of course, gallons of mint tea. These flavors bring me right back to that delicious and cacophonous setting. In this dish, I bring all those elements together, perfect for entertaining. More often than not, I serve this with anchovies, using a whole 2-ounce can, the oil drizzled over top, the fillets cut into long thin strips. Salt-cured sardines work equally well.

Andrew entertains more than I do, so his recipe for peppers and tinned fish serves 8 to my 4. This recipe is easily doubled if you too have a larger crowd.

INGREDIENTS

The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future Andrew Zimmern and Barton Seaver

• 3 red bell peppers

• Flaky salt, such as Maldon

• 6 ounces hot smoked mackerel, flaked into small pieces

• 1 shallot, thinly sliced lengthwise (about 3 tablespoons)

• 1/2 chile, such as jalapeño or serrano, sliced as thin as possible

• Juice of 1 lemon (2 to 3 tablespoons)

• 3 tablespoons thinly sliced mint leaves

• 1/2 teaspoon ground mace or freshly grated nutmeg

• 3 tablespoons extra-virgin olive oil

• 1 baguette, sliced 1/2 inch thick, brushed with olive oil, and toasted

If you are broiling the peppers: Arrange an oven rack to the top position and preheat the broiler. Place the whole peppers on a baking sheet and broil until their skins are blackened and the peppers are tender, turning them every few minutes to cook evenly.

If you are grilling the peppers (my preference): Place the peppers over the hottest part of the fire and blacken, turning as needed to cook evenly.

Place the blackened peppers from the broiler or grill in a bowl and cover with plastic wrap or a lid. This will trap the heat and steam the peppers, making it easier to remove their skins. Set aside until the peppers are cool enough to handle, then gently flake off the burned skin. It should slip right off, but if necessary, you can use a knife to gently scrape the peppers clean. Do not wash them! A little burned skin is better than washing away all the flavor. Remove the stem end and discard all the seeds from each pepper.

Cut the peppers into 1-inch strips and place them on a serving platter. Season lightly with salt. Arrange the mackerel pieces on top of the pepper strips. In a small bowl, toss the shallot, chile, and lemon juice to combine. Scatter over the peppers along with the mint and sprinkle with the mace. Drizzle the plate with oil and serve with the toasted baguette slices.

Excerpted from the book THE BLUE FOOD COOKBOOK, provided courtesy of Harvest, an imprint of HarperCollins Publishers. Copyright © 2025 by Fed By Blue. Reprinted by permission. Photographs by Eric Wolfinger.

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