Marinated Mackerel

Escabeche is a delightful and flavorful dish that combines the art of pickling with a lightly fried and marinated fish. This unique recipe is not only delicious but also perfect for parties and picnics, as it can be made well in advance and tastes even better with time. The fish is breaded, lightly fried until crispy, and then marinated in a mouthwatering blend of olive oil, vinegar, wine, and aromatic herbs. Whether you choose mackerel, bluefish, salmon, or other thick or thin fillets, this escabeche promises to be a standout dish that will impress your guests with its enticing flavors and make your picnic or gathering a memorable one.

Yield: 4 servings

Preparation Time: 45 minutes, plus time to cool

INGREDIENTS:

• 3/4 cup extra virgin olive oil
• About 1 1/2 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

INSTRUCTIONS:

1. In a large nonreactive skillet, heat about 1/2 cup of the olive oil over medium-high heat. Lightly dredge the mackerel fillets in all-purpose flour and add them, one at a time, to the hot skillet. Be careful not to overcrowd the skillet; you may need to cook the fish in batches. Sprinkle the fillets with salt and freshly ground black pepper as they cook. Flip the fillets once they brown on one side and continue cooking until the other side turns golden and the fish becomes opaque. To check for doneness, insert the point of a small, sharp knife into the thickest part of the fillet. When it meets little resistance, the fish is ready. Transfer the cooked fillets to a platter or gratin dish, allowing them to overlap slightly.
2. Allow the skillet to cool slightly, then wipe it out. Add the remaining olive oil to the skillet and reduce the heat to medium. Once the oil is hot, add the lightly crushed garlic and cook, stirring occasionally, until it starts to turn color. Add the bay leaves, fresh thyme or dried thyme, and cayenne, and stir to combine. Pour in the red wine vinegar, bring the mixture to a boil, and let it simmer for a minute. Next, add the dry red wine, bring it back to a boil, and simmer for approximately 5 minutes. To further enhance the flavor, add 1 cup of water, bring it back to a boil, and reduce the mixture to about half its volume, which takes about 15 minutes.
3. Carefully pour the escabeche marinade over the fried fish on the platter or gratin dish. Allow the dish to cool to room temperature before serving. Alternatively, cover the dish and refrigerate the escabeche, as it will remain flavorful and delicious for several days. Before serving, remember to bring the escabeche back to room temperature for the best taste.

Experience the unique and delicious flavors of escabeche, a dish that marries the crispiness of fried fish with the vibrant tanginess of a pickling marinade. Whether you’re planning a picnic, a family gathering, or an elegant dinner, this escabeche recipe is sure to impress and elevate the dining experience with its bold and enticing taste.