Grilled Mackerel With Sicilian Caper-Tomato Salsa

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1 pound new potatoes

3 tablespoons extra-virgin olive oil, plus more for brushing

1 large garlic clove, thinly sliced

Salt and freshly ground pepper

3/4 pound ripe tomatoes—peeled, seeded and cut into 1/2-inch dice, or 3 cups cherry tomatoes, halved

3 tablespoons capers

1 tablespoon fresh lemon juice, plus wedges for serving

4 Spanish mackerel fillets with skin (about 6 ounces each), pin bones removed

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