📝 About This Recipe
This classic Spanish preparation transforms humble mackerel into a sophisticated delicacy through the ancient art of 'escabeche'—a gentle pickling process. The richness of the oily mackerel is perfectly balanced by a vibrant, aromatic vinegar brine infused with smoked paprika, bay leaves, and sweet roasted garlic. It is a dish that actually improves with age, making it the ultimate make-ahead appetizer or light lunch that captures the essence of the Iberian coastline.
🥗 Ingredients
The Fish
- 4 large Fresh Mackerel Fillets (pin-boned, skin-on, cut into 3-inch pieces)
- 1 teaspoon Sea Salt (plus more for seasoning)
- 1/2 cup All-purpose Flour (for dredging)
- 1/2 cup Extra Virgin Olive Oil (high quality Spanish oil preferred)
The Escabeche Brine
- 1 medium Red Onion (thinly sliced into half-moons)
- 2 medium Carrots (peeled and sliced into thin rounds)
- 6 pieces Garlic Cloves (smashed and peeled)
- 3 pieces Bay Leaves (dried)
- 1 teaspoon Whole Black Peppercorns (toasted)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet)
- 3/4 cup Sherry Vinegar (or high-quality white wine vinegar)
- 1/2 cup Dry White Wine (such as Albariño or Sauvignon Blanc)
- 4 pieces Fresh Thyme Sprigs
For Garnish
- 2 tablespoons Fresh Flat-leaf Parsley (roughly chopped)
- 1 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
Pat the mackerel fillets thoroughly dry with paper towels; moisture is the enemy of a crisp skin. Season both sides with sea salt.
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2
Place the flour in a shallow dish. Lightly dredge each piece of fish in the flour, shaking off any excess so only a very thin veil remains.
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3
Heat the olive oil in a large wide skillet over medium-high heat. Once the oil shimmers, place the fish skin-side down in the pan.
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4
Sear the fish for about 2 minutes until the skin is golden and crisp. Flip gently and cook for 1 more minute. The fish should be slightly undercooked in the center as it will finish in the hot brine.
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5
Remove the fish from the pan and arrange in a single layer in a deep ceramic or glass dish. Do not use metal, as it can react with the vinegar.
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6
In the same skillet with the remaining oil (reduce heat to medium), add the sliced onions, carrots, and smashed garlic.
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7
Sauté the vegetables for 5-7 minutes until they are softened but not browned. You want them to be translucent and aromatic.
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8
Stir in the peppercorns, bay leaves, and thyme sprigs. Cook for 1 minute until the herbs release their fragrance.
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9
Add the smoked paprika and stir rapidly for 30 seconds. Be careful not to burn the paprika, as it can turn bitter.
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10
Pour in the sherry vinegar and white wine. Bring the liquid to a gentle simmer and let it bubble for 3-4 minutes to take the sharp edge off the alcohol and vinegar.
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11
Carefully pour the hot vegetable and vinegar mixture over the fried fish fillets, ensuring they are mostly submerged.
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12
Allow the dish to cool to room temperature on the counter. Once cool, cover with plastic wrap and refrigerate for at least 4 hours, though 24 hours is ideal for the flavors to penetrate the fish.
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13
Before serving, remove from the fridge for 20 minutes to take the chill off. Garnish with fresh parsley and lemon zest.
💡 Chef's Tips
Always use the freshest mackerel possible; its eyes should be clear and its skin iridescent. If mackerel is too strong for your palate, this same technique works beautifully with sardines or even chicken breast. Never use a reactive aluminum pan or storage container, as the high acid content will create a metallic taste. Ensure the fish is completely covered by the liquid to preserve it properly and infuse every bite. Don't discard the leftover oil and vinegar brine; it makes an incredible dressing for a potato salad the next day.
🍽️ Serving Suggestions
Serve at room temperature with thick slices of crusty sourdough bread to soak up the aromatic pickling juices. Pair with a chilled glass of Manzanilla Sherry or a crisp, acidic Txakoli wine. Arrange on a platter with soft-boiled eggs and briny green olives for a traditional Spanish 'merienda'. Serve alongside a simple salad of bitter greens like frisée or radicchio to cut through the richness of the fish.