Marinated Mackerel
Instructions:
Like pickling, only the fish is breaded and lightly fried
before marinating. The results are flavorful, unusual, and
excellent for parties or picnics since it’s one of the rare
fish dishes that you can—and should—make well in
advance.
Other seafood you can use: bluefish, shark, sardines,
any sturdy thick or thin fillet
or salmon or halibut (fillets or steaks).
3/4 cup extra virgin olive oil
About 11/2 pounds mackerel fillets, skin on or off
All-purpose flour for dredging
Salt and freshly ground black pepper
10 cloves garlic, lightly crushed
2 bay leaves
5 sprigs fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon cayenne, or to taste
1 cup red wine vinegar or other vinegar
1 cup dry red wine
MAKES: 4 servings
TIME: 45 minutes, plus time to cool
- Put about 1/2 cup of the oil in a large nonreactive skillet over medium-high heat. When hot, dredge the fillets lightly in the flour and add them, one at a time, to the skillet. Do not crowd; it’s likely you’ll have to cook in batches. Sprinkle the fillets with salt and pepper as they cook. As the fillets brown, turn them and brown the other side. The total cooking time for each fillet will be about 6 minutes. Once the fish turns opaque, poke the thickest part of the fillet with the point of a small, sharp knife. When that point meets little resistance, the fish is done. Transfer the fillets as they finish to a platter or gratin dish; they may overlap slightly.
- Let the pan cool and wipe it out. Add the remaining oil and turn the heat down to medium. When hot, add the garlic and cook, stirring occasionally, until it begins to turn color. Add the bay leaves, thyme, and cayenne and stir; add the vinegar, bring to a boil, and simmer for a minute. Add the wine, bring back to a boil, and simmer for about 5 minutes. Add 1 cup water, bring back to a boil, and cook quickly to reduce the mixture to about half its volume, about 15 minutes.
- Pour the liquid over the fish. Let cool to room temperature and serve or cover and refrigerate (the escabeche will remain good for at least a couple of days; bring back to room temperature before serving).