📝 About This Recipe
Originating from the coastal regions of Spain, Escabeche is a timeless technique of preserving fried fish in a vibrant, acidic marinade of vinegar, saffron, and aromatic spices. This gluten-free masterpiece balances the richness of golden-seared mackerel with the bright, tangy crunch of pickled vegetables. It is a dish that actually improves with time, making it the perfect sophisticated appetizer or light lunch for those who crave authentic Mediterranean soul.
🥗 Ingredients
The Fish
- 1.5 lbs Mackerel fillets (skin-on, pin bones removed, cut into 3-inch pieces)
- 1/2 cup Extra virgin olive oil (Spanish Picual or Arbequina preferred)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Aromatic Marinade
- 1 large Red onion (thinly sliced into half-moons)
- 2 medium Carrots (peeled and sliced into thin rounds)
- 6 pieces Garlic cloves (smashed and peeled)
- 1 cup Sherry vinegar (authentic Vinagre de Jerez)
- 1/2 cup Dry white wine (Albariño or Verdejo)
- 3 pieces Bay leaves (fresh or dried)
- 1 teaspoon Smoked Spanish Paprika (Pimentón de la Vera, sweet variety)
- 1 pinch Saffron threads (toasted and crushed)
- 10 pieces Whole black peppercorns
- 4 sprigs Fresh thyme
For Garnish
- 2 tablespoons Fresh parsley (flat-leaf, roughly chopped)
- 1 teaspoon Lemon zest (finely grated)
👨🍳 Instructions
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1
Pat the mackerel fillets completely dry with paper towels. Season both sides generously with sea salt and freshly cracked black pepper.
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2
In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat until it begins to shimmer but not smoke.
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3
Place the fish fillets in the pan, skin-side down. Press gently with a spatula to ensure even contact. Fry for 2-3 minutes until the skin is golden and crisp.
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4
Flip the fillets and cook for just 1 more minute. The fish should be slightly undercooked in the center as it will finish 'cooking' in the hot marinade. Remove fish and place in a shallow glass or ceramic baking dish in a single layer.
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5
In the same oil used for the fish (lower heat to medium), add the sliced onions and carrots. Sauté for 5 minutes until they begin to soften but still retain a bite.
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6
Add the smashed garlic cloves, bay leaves, peppercorns, and thyme sprigs. Cook for 2 minutes until the garlic is fragrant and pale gold.
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7
Stir in the smoked paprika and saffron, cooking for only 30 seconds to release their oils without burning them.
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8
Pour in the sherry vinegar and white wine. Increase the heat to bring the liquid to a gentle simmer for 3-4 minutes to mellow the acidity.
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9
Taste the marinade; it should be punchy and bright. Add a pinch of salt if necessary.
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10
Carefully pour the hot liquid and vegetables over the fried fish fillets, ensuring they are completely submerged.
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11
Allow the dish to cool to room temperature on the counter. This slow cooling allows the flavors to penetrate the fish.
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12
Cover and refrigerate for at least 4 hours, though 24 hours is ideal for the best flavor development.
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13
Before serving, remove from the refrigerator and let sit for 20 minutes to take the chill off. Garnish with fresh parsley and lemon zest.
💡 Chef's Tips
Always use a non-reactive dish (glass or ceramic) for marinating to prevent a metallic taste from the vinegar. If mackerel is too strong for your palate, firm white fish like snapper or sea bass work beautifully. Don't discard the oil; it is packed with flavor and makes an incredible dressing for boiled potatoes. Ensure the fish skin is very dry before frying to achieve that essential crispy texture. To make it a fuller meal, serve it atop a bed of thinly sliced, blanched fennel.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Manzanilla Sherry or a crisp Albariño wine. Serve alongside warm, gluten-free crusty bread to soak up the aromatic vinegar juices. Accompany with a side of salt-crinkled 'Papas Arrugadas' (Canarian wrinkled potatoes). A simple green salad with sliced oranges and olives balances the acidity perfectly. Serve as part of a tapas spread with Manchego cheese and Marcona almonds.