© Tina Rupp
Active Time
25 MIN
Total Time
40 MIN
Yield
Serves : 4

In this light dish, chef David Swain marinates fish fillets in red wine vinegar and olive oil along with tender carrots and shallots.    Healthy Fish Recipes  

How to Make It

Step 1    

Using a mandoline, cut the carrots into thin strips. In a small skillet, heat 1/4 cup of the olive oil. Add the carrots, shallots, thyme sprigs, bay leaves and garlic and cook over moderate heat until the vegetables are softened, about 6 minutes. Remove from the heat. Stir in the vinegar and season with salt and pepper. Let stand for 10 minutes.

Step 2    

In a large nonstick skillet, heat 1/4 inch of olive oil until shimmering. Season the mackerel fillets with salt and pepper and add them to the skillet skin-side down. Cook over high heat until the skin is browned and crisp, about 4 minutes. Turn and cook the fillets for 1 minute longer, until almost cooked through. Transfer the fillets to a large, shallow glass or ceramic dish, skin side up. Top with the vegetables and their marinade. Let stand at room temperature for 3 hours, occasionally spooning the marinade over.

Step 3    

Discard the thyme sprigs and bay leaves. Arrange the mackerel on plates and spoon the vegetables and their marinade on top. Dollop with the tapenade and serve.

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