Escabeche with Mackerel Recipe

Name: Escabeche with Mackerel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup extra virgin olive oil; 1 1/2 to 2 pounds mackerel fillets, with or without skin; Flour for dredging; Salt and black pepper to taste; 10 garlic cloves, peeled and lightly crushed; 2 bay leaves; 5 fresh thyme sprigs or 1 teaspoon dried; 1/2 teaspoon cayenne, or to taste; 1 cup red wine vinegar or other vinegar; 1 cup red wine; 1 cup chicken stock, preferably homemade (page 160), or water

Servings: persons

3/4 cup extra virgin olive oil
1 1/2 to 2 pounds mackerel fillets, with or without skin
Flour for dredging
Salt and black pepper to taste
10 garlic cloves, peeled and lightly crushed
2 bay leaves
5 fresh thyme sprigs or 1 teaspoon dried
1/2 teaspoon cayenne, or to taste
1 cup red wine vinegar or other vinegar
1 cup red wine
1 cup chicken stock, preferably homemade (page 160), or water

1
Put about 1/2 cup of the oil in a large nonstick skillet and turn the heat to medium-high.
2
About 3 minutes later, when the oil is hot, dredge the fillets lightly in the flour and add them, one at a time, to the skillet.
3
Do not crowd: its likely youll have to cook in batches.
4
Sprinkle the fillets with salt and pepper as they cook.
5
As the fillets brown, turn them and brown the other side.
6
Total cooking time for each fillet will be about 6 minutes.
7
When the fish are done, transfer them to a platter or gratin dish; they may overlap slightly.
8
Cool the pan and wipe it out.
9
Add the remaining oil and turn the heat to medium.
10
A minute later, add the garlic and cook, stirring occasionally, until it begins to turn color.
11
Add the bay leaves, thyme, and cayenne and stir; add the vinegar, bring to a boil, and simmer for a minute.
12
Add the wine, bring back to a boil, and simmer for about 5 minutes.
13
Add the stock, bring back to a boil, and cook quickly to reduce the mixture to about half its volume.
14
Pour the liquid over the fish.
15
Let cool to room temperature and serve or cover and refrigerate for up to a couple of days, bringing it back to room temperature before serving.

1006

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup extra virgin olive oil, 1 1/2 to 2 pounds mackerel fillets, with or without skin, Flour for dredging, Salt and black pepper to taste, and more.

Yes, Escabeche with Mackerel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Escabeche with Mackerel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions