“When people say they don’t like mackerel because it’s too strong and dry, it’s usually because the fish has been overcooked,” said Melissa Clark in The New York Times. Sear the fillets to a just-flaky center, and the “flesh is mild
and almost buttery.” In this loose interpretation of mackerel escabèche, vegetables help unlock the flavor of the fish, while a white wine in place of some of the traditional vinegar gives the dish a “gentle disposition.”
Pan-Seared Mackerel With Sweet Peppers and Thyme
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1¼ lb mackerel fillets
½ tsp kosher salt
½ tsp black pepper
½ tsp sweet paprika
6 tbsp extra-virgin olive oil
2 leeks, white and light green parts only, thinly sliced
2 carrots, sliced into thin rounds
1 small red bell pepper, thinly sliced
1 small orange or yellow bell pepper, thinly sliced
5 large thyme sprigs
3 garlic cloves, minced
½ cup dry rosé or white wine
½ tsp sherry vinegar
Season mackerel with salt, black pepper, and paprika. Leave at room temperature while preparing vegetables.
Warm large skillet over medium heat. Add 5 tablespoons oil. Add leeks, carrots, bell peppers, and thyme, cooking until they soften, about 10 minutes. Add garlic, stirring gently, and cook 2 minutes. Add wine and cook until most liquid has evaporated, about 7 minutes. Season to taste with salt, pepper, and sherry vinegar. Transfer to serving platter.
Wipe skillet with paper towel, add remaining oil and set over high heat. When hot, add mackerel in one layer, skin side down. Cook 3 minutes, then flip and cook 1 to 2 minutes longer, until cooked through. Transfer to platter and spoon vegetables on top. Serves 4.
