Mackerel Vin Blanc Recipe

Name: Mackerel Vin Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dry white wine; 3 tablespoons wine vinegar; 3 tablespoons olive oil; 2 onions, cut in half lengthwise and then crosswise into thin slices; 1 carrot, cut into thin slices; 1 clove garlic, smashed; 3/4 teaspoon dried thyme; 1/2 teaspoon coriander seeds; 8 peppercorns; 8 sprigs parsley; 2 bay leaves; 1 1/ teaspoon salt; 2 pounds mackerel fillets; 1/4 teaspoon fresh-ground black pepper

Servings: persons

2 cups dry white wine
3 tablespoons wine vinegar
3 tablespoons olive oil
2 onions, cut in half lengthwise and then crosswise into thin slices
1 carrot, cut into thin slices
1 clove garlic, smashed
3/4 teaspoon dried thyme
1/2 teaspoon coriander seeds
8 peppercorns
8 sprigs parsley
2 bay leaves
1 1/ teaspoon salt
2 pounds mackerel fillets
1/4 teaspoon fresh-ground black pepper

1
In a medium stainless-steel saucepan, combine the wine, vinegar, oil, onions, carrot, garlic, thyme, coriander, peppercorns, parsley, bay leaves, and salt. Cover and bring to a boil. Reduce the heat to moderately low and cook for 10 minutes.
2
Oil a heavy flameproof 9-by-13-inch stainless-steel or enamel pan. Put the fish, skin-side down, in the pan in an even layer. Pour the hot wine broth on the fish, spread the vegetables over the fillets in an even layer, and sprinkle with the ground pepper. Cover with aluminum foil and bring to a simmer over moderately high heat. Reduce the heat and cook at a gentle simmer until the fish is just done, about 10 minutes for 1/2-inch-thick fillets. Remove the parsley and bay leaves. Serve in shallow bowls.
3
Fish Alternative: Another flavorful fish such as bluefish or shad would be good here. Because these fillets are thicker, you'll need to poach them a few minutes longer.
4
Wine Recommendation: Look for something acidic and refreshing to drink alongside this rich fish. Try a bottle of white wine from the Loire Valley in France--either a Muscadet de Sevre-et-Maine or a slightly more full-bodied Sancerre or other wine made from sauvignon blanc grapes.

199

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 cups dry white wine, 3 tablespoons wine vinegar, 3 tablespoons olive oil, 2 onions, cut in half lengthwise and then crosswise into thin slices, and more.

Yes, Mackerel Vin Blanc falls under the General 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!

Mackerel Vin Blanc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions