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Mackerel Escabeche with Peppers & Onion

Serves 4 Entree seafood, Fish

Mackerel Escabeche with Peppers & Onion

Mackerel Escabeche with Peppers & Onion is a staple on Mediterranean tables, where the bounty of the sea meets the richness of the garden. This dish evokes the easy generosity of Spanish vinegar-marinated fish, bringing together the familiar flavors of olive oil, lemon, and fresh produce. It's crafted for everyday enjoyment, allowing home cooks to bring a taste of the coast to their kitchens without fuss.

The dish offers a vibrant dance of flavors, where the tangy sherry vinegar melds with sweet peppers and tender onions, all enveloped by the richness of extra virgin olive oil. The mackerel remains the heart of the plate, its natural brininess enhanced by aromatic garlic and the subtle warmth of black peppercorns. Enjoy it as a refreshing reminder of the Mediterranean's culinary delights.

Ingredients

  • 600 gmackerel fillets
  • 1onion
  • 2bell peppers
  • 4 clovesgarlic
  • 100 mlextra virgin olive oil
  • 80 mlsherry vinegar or white wine vinegar
  • 1bay leaf
  • 1 tspblack peppercorns
  • to tastefine sea salt

Method

  1. Begin by patting the 600 g mackerel fillets dry with paper towels to remove excess moisture, which helps the seasoning adhere and ensures even cooking. Lightly season the fillets with fine sea salt on both sides and set them aside while you prepare the vegetables.
  2. Slice 1 onion and 2 bell peppers into thin strips. Mince 4 cloves of garlic. In a large skillet, heat 100 ml extra virgin olive oil over medium heat until it shimmers, indicating it's hot enough to start cooking.
  3. Add the sliced onion, bell peppers, and minced garlic to the skillet. Stir occasionally and cook until the vegetables are softened and the onions are translucent, about 5-7 minutes. This step builds the aromatic base for the escabeche.
  4. Pour in 80 ml of sherry vinegar or white wine vinegar, and add 1 bay leaf and 1 tsp of black peppercorns. Stir the mixture to combine and let it simmer for about 2-3 minutes, allowing the flavors to meld and the vinegar to slightly reduce.
  5. Gently place the seasoned mackerel fillets into the skillet, skin side down, nestling them among the vegetables. Cook the fillets until they are just opaque in the center, which should take about 3-4 minutes depending on their thickness. The flesh should flake easily with a fork but remain moist.
  6. Remove the skillet from the heat and let the mackerel rest in the warm escabeche for a few minutes to absorb the flavors. Finish with a squeeze of fresh lemon juice over the top to brighten the dish before serving.