This is one of those seafood dishes that when I have the time to prepare it for myself has no equal:

Grilled mackerel ccu "l' ammogghiu".

🔥 🐟🍅🧄🌿

Ammogghiu is a pesto/pinzimonio that I learned from Lampedusa fishermen: It is a mixture of garlic, basil leaves, roasted Pachino cherry tomatoes (without the peel), oil, coarse salt, chilli pepper and a spoonful of white vinegar, all crushed by hand in a mortar.

Credits Giacomo Maugeri, Sicily at the table [FACEBOOK® group]