Spanish Mackerel Escabèche

Name: Spanish Mackerel Escabèche
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 4 bay leaves; 2 mediums carrots, cut into 2-inch lengths; 1 large garlic clove, thinly sliced; 680 grams skin-on Spanish mackerel fillets; 59 milliliters extra-virgin olive oil, plus more for frying; 59 milliliters prepared black olive tapenade; 59 milliliters red wine vinegar; 4 servings Salt and freshly ground pepper; 2 larges shallots, thinly sliced; 4 thyme sprigs

Spanish Mackerel Escabèche might be just the European recipe you are searching for. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 307 calories, 35g of protein, and 15g of fat per serving. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. It works well as a rather pricey main course. Head to the store and pick up salt and pepper, carrots, thyme sprigs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Using a mandoline, cut the carrots into thin strips. In a small skillet, heat 1/4 cup of the olive oil.

Ingredients you will need

Olive Oil

Carrot

Equipment you will use

Mandoline

Frying Pan

Add the carrots, shallots, thyme sprigs, bay leaves and garlic and cook over moderate heat until the vegetables are softened, about 6 minutes.

Ingredients you will need

Fresh Thyme

Bay Leaves

Vegetable

Shallot

Carrot

Garlic

Remove from the heat. Stir in the vinegar and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinegar

Let stand for 10 minutes.

In a large nonstick skillet, heat 1/4 inch of olive oil until shimmering. Season the mackerel fillets with salt and pepper and add them to the skillet skin-side down. Cook over high heat until the skin is browned and crisp, about 4 minutes. Turn and cook the fillets for 1 minute longer, until almost cooked through.

Ingredients you will need

Mackerel Fillets

Salt And Pepper

Olive Oil

Equipment you will use

Frying Pan

Transfer the fillets to a large, shallow glass or ceramic dish, skin side up. Top with the vegetables and their marinade.

Ingredients you will need

Vegetable

Marinade

Let stand at room temperature for 3 hours, occasionally spooning the marinade over.

Ingredients you will need

Marinade

Discard the thyme sprigs and bay leaves. Arrange the mackerel on plates and spoon the vegetables and their marinade on top. Dollop with the tapenade and serve.

Ingredients you will need

Fresh Thyme

Bay Leaves

Vegetable

Mackerel

Marinade

Tapenade

Equipment

Mandoline

Frying Pan

Ingredients

Servings:

bay leaves 2mediums

carrots, cut into 2-inch lengths 1large

garlic clove, thinly sliced 680grams

skin-on Spanish mackerel fillets 59milliliters

extra-virgin olive oil, plus more for frying 59milliliters

prepared black olive tapenade 59milliliters

red wine vinegar 4servings

Salt and freshly ground pepper 2larges

shallots, thinly sliced 4

thyme sprigs

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. It has 5 out of 5 stars and a bottle costs about 99 dollars.