Ingredients with Measurements:
- 4 Spanish mackerel fillets
- 1 cup all-purpose flour
- Salt and pepper
- 1/4 cup olive oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup white wine vinegar
- 1/2 cup white wine
- 1/2 cup water
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Season the mackerel fillets with salt and pepper, then coat them in flour.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the mackerel fillets to the skillet and cook for 3-4 minutes on each side, until golden brown. Use tongs to carefully flip the fillets.
4. Remove the mackerel fillets from the skillet and set them aside on a plate.
5. In the same skillet, add the sliced onion, red bell pepper, and yellow bell pepper. Cook for 5-7 minutes, until the vegetables are softened.
6. Add the white wine vinegar, white wine, water, bay leaves, oregano, and paprika to the skillet. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
8. Return the mackerel fillets to the skillet and spoon the escabeche sauce over them.
9. Cover the skillet and simmer for an additional 10 minutes.
10. Remove the skillet from the heat and let it cool for a few minutes.
11. Sprinkle chopped fresh parsley over the top of the mackerel fillets before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the mackerel fillets, then low heat for simmering the escabeche sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 380
Fat: 19g
Carbohydrates: 18g
Protein: 29g
Sodium: 230mg
Substitutions for ingredients:
- Any type of white fish can be used in place of Spanish mackerel.
- Red wine vinegar can be used instead of white wine vinegar.
- Chicken broth can be used instead of water.
Variations:
- Add sliced garlic to the skillet with the vegetables for extra flavor.
- Use different types of bell peppers or add jalapeno peppers for a spicy kick.
- Serve the mackerel escabeche over rice or with crusty bread.
Tips and tricks:
- Make sure to season the mackerel fillets well with salt and pepper before coating them in flour.
- Use tongs to carefully flip the fillets in the skillet to avoid breaking them.
- Let the escabeche sauce simmer for the full 10 minutes to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mackerel escabeche in a skillet over low heat until heated through.
Presentation ideas:
Serve the mackerel escabeche on a large platter with the vegetables and sauce arranged around the fillets.
Garnishes:
Sprinkle chopped fresh parsley or cilantro over the top of the mackerel fillets before serving.
Pairings:
Serve the mackerel escabeche with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Spanish rice
- Garlic bread
- Grilled vegetables
Troubleshooting advice:
- If the flour coating on the mackerel fillets is not sticking, try patting them dry with a paper towel before seasoning and coating.
- If the escabeche sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to cook the mackerel fillets to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Escabeche is a traditional Spanish dish that dates back to the Middle Ages. It was originally used as a way to preserve fish by marinating it in vinegar and spices.
Flavor profiles:
This dish has a tangy and slightly sweet flavor from the vinegar and bell peppers, with a hint of smokiness from the paprika.
Serving suggestions:
Serve the mackerel escabeche as a main course for a family dinner or as a fancy appetizer for a dinner party.
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Region: Spanish