Serves 6
45 min
Spanish Mackerel Escabèche
Recipe GLPR1db67ed2904dca
A traditional Spanish preparation of pan-seared mackerel fillets topped with a bright, tangy escabèche sauce made from sautéed carrots, shallots, garlic, and bay leaves in a red wine vinegar reduction, finished with savory black olive tapenade. This elegant dish is served at room temperature and makes an impressive appetizer that improves with time as flavors meld.
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Ingredients
2 medium carrots, cut into 2-inch lengths
Extra-virgin olive oil for frying, plus 1/4 cup
2 large shallots, thinly sliced
4 fresh thyme sprigs
4 bay leaves
1 large garlic clove, thinly sliced
1/4 cup plus 2 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
Four 6-ounce skin-on Spanish mackerel fillets
1/4 cup prepared black olive tapenade
Directions
Heat the 1/4 cup of olive oil in a large skillet over medium-high heat. Once shimmering, add the carrot pieces and cook, stirring occasionally, until they begin to soften and develop light color at the edges, about 5 minutes.
Add the sliced shallots to the skillet and cook until translucent and softened, approximately 3–4 minutes. Stir in the garlic slices and cook for another 1 minute until fragrant.
Add the thyme sprigs and bay leaves to the vegetable mixture, then pour in the red wine vinegar. Stir gently to combine and let the mixture simmer over medium heat for 5 minutes to allow flavors to meld. Season with salt and pepper to taste, then remove from heat and let cool slightly.
While the escabèche base cooks, heat additional olive oil (about 2–3 tablespoons) in a separate large skillet over medium-high heat until it shimmers. Pat the mackerel fillets dry and season both sides generously with salt and pepper.
Once the oil is hot, carefully place the mackerel fillets skin-side down in the skillet. Cook without moving them for 4–5 minutes until the skin crisps and turns golden brown. Flip the fillets carefully and cook the other side for 3–4 minutes until the flesh is opaque and reaches an internal temperature of 145°F.
Remove the mackerel fillets from the skillet and arrange them on a serving platter. Spoon the warm escabèche mixture (including all vegetables, herbs, and vinegar) evenly over the fish.
Dollop or spread a small amount of black olive tapenade over each fillet. Allow the dish to cool to room temperature for at least 15 minutes before serving, which allows the flavors to fully develop. This dish can also be made ahead and served chilled or at room temperature the next day.
