In the traditional French version of this dish, mackerel fillets are poached in a flavorful white-wine and vinegar broth and served cold as a first course. Here we suggest them as a hot main dish, with the broth and vegetables. Crusty bread is the only accompaniment you'll need. More Amazing Seafood Recipes
Fish Alternative Another flavorful fish such as bluefish or shad would be good here. Because these fillets are thicker, you'll need to poach them a few minutes longer.
Look for something acidic and refreshing to drink alongside this rich fish. Try a bottle of white wine from the Loire Valley in France—either a Muscadet de Sèvre-et-Maine or a slightly more full-bodied Sancerre or other wine made from Sauvignon Blanc grapes.