PAN-SEARED MACKEREL WITH SWEET PEPPERS AND THYME
Mackerel escabèche is one of those dishes I have always preferred to admire from afar. It's traditionally prepared by pickling the fillets in vinegar, but I've never quite cottoned to its biting flavor. To me, it overwhelms the delicacy of a good fresh piece of fish. At home, I sprinkled the fish fillets with salt, pepper and some sweet paprika. Then I let them sit while I slowly stewed the leeks, carrots and peppers with some garlic and thyme. I seared the fish until lightly browned but still very moist inside. When people say they don't like mackerel because it's too strong and dry, it's usually because the fish has been overcooked. But when cooked right, until just flaky in the center, the flesh is mild and almost buttery.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season mackerel with salt, black pepper and paprika. Let fillets rest at room temperature while preparing vegetables.
- Set a large skillet over medium heat and add 5 tablespoons oil. Then add leeks, carrots, bell peppers and thyme, cooking them until they soften, about 10 to 12 minutes. Add garlic, stirring gently, and cook for 2 minutes more. Add wine and cook until most of liquid has evaporated, about 7 minutes. Season to taste with more salt, pepper and sherry vinegar, then transfer to one side of a serving platter.
- Wipe the skillet with a paper towel, add remaining oil, and set over high heat. When oil is hot, add mackerel in one layer, skin side down. Cook for 3 minutes, then flip and cook for 1 to 2 minutes longer, until fish is cooked through. Add fillets to platter and spoon vegetables on top of fish.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 30 grams, Carbohydrate 16 grams, Fat 40 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 397 milligrams, Sugar 4 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Leena SEM
[email protected]I love this dish! It's one of my go-to recipes for a quick and easy meal.
Daudi Abdalla
[email protected]This is a great recipe for a crowd. I doubled the recipe and it fed 10 people with leftovers.
Sara Ehlen
[email protected]I used frozen mackerel for this dish and it turned out great. I just thawed the mackerel before cooking it.
Tanseer Ali
[email protected]I'm not a fan of thyme, so I substituted oregano instead. It was still delicious.
Syed ahsan
[email protected]I made this dish with some fresh mackerel I caught myself. It was the best mackerel I've ever had.
Kaleem Pinjaro
[email protected]This dish is perfect for a summer meal. The sweet peppers and thyme add a wonderful fresh flavor.
nigusu Deribe
[email protected]I'm so glad I found this recipe. It's a keeper!
Manna Ghuman
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too.
Biraj Adhikari
[email protected]I made this dish for my family and they loved it. Even my picky kids ate it all up.
Albert Gomez Jr
[email protected]I followed the recipe exactly, and the dish turned out great. The mackerel was cooked to perfection and the sauce was delicious.
Bryce Grebe
[email protected]This was a quick and easy dish to make, and it was packed with flavor. I used fresh thyme from my garden, and it really made a difference.
Claude Brown
[email protected]I'm not a huge fan of mackerel, but this dish was surprisingly good. The sweet peppers and thyme really helped to balance out the flavor of the fish.
Bharat Thagunna
[email protected]This dish was absolutely delicious! The mackerel was cooked perfectly and the sweet peppers and thyme added a wonderful flavor. I will definitely be making this again.