Food & Wine

spinner
Email this recipe

Marinated Mackerel

  • SERVINGS: 6
9 people have favorited this recipe
Review this recipe

Recipe

Ingredients

  1. 1 1/4 pounds mackerel fillets, cut into 6 pieces
  2. Salt and freshly ground white pepper
  3. 1 bottle dry white wine
  4. 1/2 cup white wine vinegar
  5. 4 shallots, thinly sliced
  6. 2 carrots, thinly sliced
  7. 2 celery ribs, thinly sliced
  8. 1 1/2 lemons, cut into 12 wedges
  9. 2 bay leaves
  10. 2 thyme sprigs
  11. 1/4 teaspoon black peppercorns
  12. 1/4 teaspoon coriander seeds
  13. 3 whole cloves
  14. Yukon Gold Potato Salad with Leeks, for serving

Directions

  1. 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.
  2. 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.
  3. 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.

Make Ahead

    The mackerel can be refrigerated for up to 2 days.

Wine

A rich wine with floral overtones will offset the acidity of the marinated mackerel and add depth to the dish. Try the 1995 Albert Mann Grand Cru Furstentum Gewürztraminer from France or the 1997 Joseph Phelps Vin du Mistral Viognier from California.

Reviews

Write a Review

Log in or sign up to review

This recipe has not yet been reviewed.

Sign up for The Dish, our e-mail newsletter, for free weekly recipes.

Sign up for the Dish, our free twice-weekly newsletter, for more great recipes, pairings and tips!

E-mail:

MARKETPLACE

 

207