Mackerel escabeche
A main you cook a day early and eat cold, which nothing else here does — the vinegar was originally there to keep the fish, and it also happens to be the only thing that cuts mackerel this rich.
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Ingredients
For the whole dish · serves 4
- Mackerel fillets1¼ lb
- Olive oil2½ fl oz
- Sherry vinegar2 fl oz
- Red onion3½ oz
- Red bell pepper3 oz
- Garlic clovesthree, sliced thin
- Bay leaves and thymetwo leaves and a few sprigs
- Smoked paprikaa teaspoon
- Sea saltto taste
Served with
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+4g net · 193 kcal · 30 min · together 7g net, 613 kcal
Method
6 steps · 40 minutes
- Score the skin of each fillet twice and salt it 10 minutes, then pat it dry.
- Fry skin-side down in half the oil for 3 minutes, turn for 30 seconds, and lay them in a shallow dish.
- Soften the onion, pepper and garlic in the rest of the oil without letting them color, then take the pan off and stir in the paprika.
- Paprika burns in seconds over direct heat and turns the whole dish acrid. Off the heat, every time.
- Add the vinegar, bay and thyme, warm it through for a minute, and pour it over the fish.
- Cool it uncovered, then refrigerate overnight. Bring it back to room temperature before eating — straight from the fridge the oil is dull and set.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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