Pan-Seared Mackerel With Sweet Peppers and Thyme

Name: Pan-Seared Mackerel With Sweet Peppers and Thyme
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/4 pounds mackerel fillets; 1/2 teaspoon kosher salt, more for seasoning; 1/2 teaspoon black pepper, more for seasoning; 1/2 teaspoon sweet paprika; 6 tablespoons extra virgin olive oil, more as needed; 2 leeks, white and light green parts only, thinly sliced; 2 carrots, peeled and thinly sliced into rounds; 1 small red bell pepper, thinly sliced; 1 small orange or yellow bell pepper, thinly sliced; 5 large thyme sprigs; 3 garlic cloves, minced; 1/2 cup dry rosé or white wine; 1/2 teaspoon sherry vinegar, more to taste

By Melissa Clark

Total Time: 30 minutes
Rating: 4(139)
Comments: Read comments

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.

Featured in: Unlocking the True Flavor of Mackerel

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Ingredients

Yield:4 servings

1¼pounds mackerel fillets
½teaspoon kosher salt, more for seasoning
½teaspoon black pepper, more for seasoning
½teaspoon sweet paprika
6tablespoons extra virgin olive oil, more as needed
2leeks, white and light green parts only, thinly sliced
2carrots, peeled and thinly sliced into rounds
1small red bell pepper, thinly sliced
1small orange or yellow bell pepper, thinly sliced
5large thyme sprigs
3garlic cloves, minced
½cup dry rosé or white wine
½teaspoon sherry vinegar, more to taste

Ingredient Substitution Guide

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Preparation

Step 1
Season mackerel with salt, black pepper and paprika. Let fillets rest at room temperature while preparing vegetables.
Step 2
Set 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.
Step 3
Wipe the skillet with a paper towel, add remaining oil, and set over high heat. When oil is hot, add mackerel in one layer, skin side down. Cook for 3 minutes, then flip and cook for 1 to 2 minutes longer, until fish is cooked through. Add fillets to platter and spoon vegetables on top of fish.

Ratings

4 out of 5

139 user ratings

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Comments

Su7 years ago

You might be surprised about the mackerel, Ellen; I've seen it in grocery stores in small PNW towns. That said, the key things about the mackerel here is that it's oily and the fillets are thin. Swordfish isn't oily and tends to be cut thick; not a good sub. Salmon is better, though I'd be inclined to use trout fillets instead: thin, rich, buttery, and less pronounced "salmon!" flavor.

Tami7 years ago

Try going to an Asian grocery for mackerel: plentiful and cheap.

Pamela7 years ago

As a "pescatarian" I am always on the lookout for new fish recipes. I happen to greatly enjoy the flavor of mackerel and its almost briny flavor. The vegetables in this recipe provided the perfect accompaniment to the fish. This recipe is definitely a keeper.
I crisped up the skin and ate it as well, which may have been a bit too much fat, but very tasty indeed! Please keep the fish recipes coming!!!

Akim1 year ago

Terrific. Followed the recipe as is except I added more paprika for more spice.

Taylor2 years ago

Absolutely beautiful pairing. Spanish mackerel is one of the main species caught where I live, so I was looking for different ways to cook it. All together the flavours were pretty mild, so next time I might add a bit of chilli and some different spices. The vegetables with a bit of fish in each mouthful was so lovely. A glass of rose to pair with the meal goes great too.

CTv2 years ago

Bought fresh mackerel filets from the farmers market on a whim. First time cooking mackerel, did not make the veg. Very much enjoyed the addition paprika and cooking method. YUM. Will buy again. Next time I’ll make the accompanying veggies.

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