Name: Mackerel escabeche recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves: 4
Cuisine: Spanish
Ingredients: 2 x 200g packs Scottish mackerel split fillets (we used a pack of 6 fillets from M&S); 2 tbsp seasoned flour; 7 tbsp olive oil; 100g (3½oz) Chantenay carrots, thinly sliced lengthways, or 1 medium carrot, peeled and thinly sliced; 1 red onion, peeled and thinly sliced; 2 cloves garlic, peeled and sliced; 4 tbsp wine vinegar; 1 red chilli, deseeded and chopped; 2 bay leaves; A few sprigs of thyme; Salt and freshly ground black pepper

By GoodtoKnow

published 20 July 2019

in Recipes

Spanish-styled mackerel escabeche makes a quick and easy dinner or lunch. Fry the mackerel and add carrots and red onions and serve with crusty bread

Ingredients

2 x 200g packs Scottish mackerel split fillets (we used a pack of 6 fillets from M&S)
2 tbsp seasoned flour
7 tbsp olive oil
100g (3½oz) Chantenay carrots, thinly sliced lengthways, or 1 medium carrot, peeled and thinly sliced
1 red onion, peeled and thinly sliced
2 cloves garlic, peeled and sliced
4 tbsp wine vinegar
1 red chilli, deseeded and chopped
2 bay leaves
A few sprigs of thyme
Salt and freshly ground black pepper

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Method

Dust the fish with seasoned flour. Heat 3 tbsp of the oil in a large frying pan. Shake off any excess flour from the fish, then fry the fillets for a couple of mins (in 2 batches), until golden all over. Take them out with a draining spoon and put in a shallow dish.
Wipe out the pan, then spoon the rest of the oil into it and, when hot, add the carrot, onion and garlic, and cook for about 5 mins, until they begin to colour.
Stir in the wine vinegar, 4 tablespoons water, the chilli, herbs and seasoning. Simmer for 5 mins until the vegetables are cooked, then pour the mixture over the fish and leave to cool. Serve with crusty bread.

Top Tip for making Mackerel escabeche

Use 3 fresh mackerel, filleted, if you can’t find the ready-prepared fish in packs from M&S.

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