Ingredients

For the tapenade:

• 1 cup green olives, pitted and coarsely chopped
• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
• 2 tablespoons coarsely chopped fresh Italian parsley leaves

For the fish:

• 6 medium tomatoes (about 2 pounds), cored, halved, and seeds removed
• 2 medium fennel bulbs (about 1 pound), stalks and fronds removed, quartered through the roots
• 3 tablespoons olive oil, plus more for oiling the grill
• Kosher salt
• Freshly ground black pepper
• 1/2 cup fish broth or clam juice
• 2 medium garlic cloves, finely chopped
• Pinch saffron threads
• 4 (6-ounce) mackerel fillets
• 1 tablespoon coarsely chopped fresh Italian parsley leaves
• 12 caperberries or 2 teaspoons capers

Description

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