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Pan-Seared Mackerel With Sweet Peppers and Thyme

5.0(154)

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.

by Melissa Clark

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Dinner, Easy, Quick, Weeknight, One Pot, Main Course

Servings

4 servings

Total time

30 min

Calories / serving

561 kcal

Ingredients (13)

serves

1 1/4 pounds mackerel filletsmackerel
1/2 teaspoon kosher salt, more for seasoningsalt
1/2 teaspoon black pepper, more for seasoningpepper
1/2 teaspoon sweet paprikapaprika
6 tablespoons extra virgin olive oil, more as neededextra-virgin-olive-oil
2 leeks, white and light green parts only, thinly slicedleek
2 carrots, peeled and thinly sliced into roundscarrot
1 small red bell pepper, thinly slicedbell-pepper
1 small orange or yellow bell pepper, thinly slicedpepper
5 large thyme sprigsthyme
3 garlic cloves, mincedgarlic
1/2 cup dry rosé or white wine
1/2 teaspoon sherry vinegar, more to tastesherry

Instructions (3 steps)

01Season mackerel with salt, black pepper and paprika. Let fillets rest at room temperature while preparing vegetables.
02Set 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.