Marinated Mackerel Food
MARINATED MACKEREL FILLETS
Yield makes 4 servings
Number Of Ingredients 14
Steps:
- Pour the wine over the raisins in a small bowl and let soak at room temperature while cooking the fish.
- Heat 1/4 cup of the olive oil and the vegetable oil in a large, nonreactive skillet over medium heat until rippling. Meanwhile, season the flesh side of the fillets with salt and pepper, and dredge them in flour to lightly coat both sides.
- When the oil is ready, carefully slide the fillets into the pan. Fry, turning once, until lightly browned and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet to drain.
- Pour off the oil from the skillet. Carefully wipe out the skillet with a wad of paper toweling. Pour in the remaining 1/4 cup olive oil and return the pan to medium heat. Stir in the onion, season lightly with salt and pepper, and cook, stirring occasionally, until wilted, about 4 minutes. Toss the rosemary and bay leaves into the pan and continue cooking until the onion slices are light golden, about 5 minutes.
- Pour in the wine and raisins, the stock, and the vinegar. Bring to a boil, then reduce the heat so the sauce is simmering. Simmer until the onion is translucent but not mushy, about 4 minutes. Stir in the pine nuts and simmer for 10 minutes.
- Lay half the fillets in a baking or serving dish into which they will all fit comfortably. Spoon half the sauce over the fillets in the dish and cover with a second layer of fillets. Spoon the remaining sauce over the second layer of fillets. Let marinate at room temperature for at least 2 hours (up to 6 hours) before serving. Serve at room temperature, spooning some of the sauce over each serving.
- This mackerel will keep well in the refrigerator for 4 to 5 days. Remove the mackerel and let come to room temperature 45 minutes before serving.
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- Coat each fillet with generous amount of salt so that the entire surface of both skin side and flesh side are covered.
- Place the fillets on a plate/tray ensuring that one side of the plate/tray is raised, so that the moisture extracted from the fillets will b collected on one side and does not soak the fillets (note 4). Leave it for 1 hour in the fridge.
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- Season the mackerel with salt and white pepper and arrange the pieces in a 9-by-13-inch glass or ceramic baking dish, skin side down.
- In a large saucepan, combine all of the remaining marinade ingredients with 1 1/2 tablespoons of salt and bring to a boil. Reduce the heat to moderately low and simmer until the vegetables are just tender, about 20 minutes. Immediately pour the marinade over the mackerel, spreading the vegetables in an even layer. Cover tightly with plastic wrap and let cool to room temperature, then refrigerate overnight.
- Transfer the mackerel fillets to plates, skin side up. Top with some of the vegetables and a drizzle of the marinade; serve the potato salad alongside.
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