Fillet the mackerel and remove the skins. Cut two fillets from the top side and two from the underside of each fish, cutting the flesh lengthways. Rinse the fillets and carefully remove any bones with the aid of pincers. Season with olive oil, coriander, a dash of grated fresh ginger, a spoonful of vinegar and a pinch of salt and leave to marinate in the fridge for an hour.
In the meantime, wash the date tomatoes and cut them in half, removing the seeds. Salt and leave to drain, cut side down on a sheet of kitchen paper for a few minutes. Transfer to the bowl of a stab mixer with the mustard, a spoonful of vinegar and a few drops of Tabasco sauce. Start to blend, dribbling in the avocado oil, until a smooth, creamy sauce is obtained. Add salt and Tabasco sauce to taste and transfer to a bowl, to be kept in the fridge until the time of serving.
Once the fish has marinated for the required time, bring an inch of water to the boil in a saucepan the right size for the steamer.
Arrange the fillets in the steamer, cover and cook for about 12 minutes.
Arrange a handful of baby spinach and two mackerel fillets on the individual plates. Complete with sultanas and pine kernels, a pinch of salt and a dribble of oil, and serve with the tomato mayonnaise.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.