Marinated Mackerel

By ALICJA

Large sardines,rainbow trout,or small red snapper filets could be substituted.Indeed you could treat almost any fish with this marinade-it is a variation of the Escabache seafood recipes of South and Central America that and local fish on hand.

Ingredients

• 4 small mackerel filets 600g total,trimmed of any bones or fins,skin on
• salt and white pepper,to taste
• 2 cups white wine
• 1/2 cup white wine vinegar
• 2 shallots,thinly slicsd
• 1 tsp pickled sushi ginger,cut in thin strips
• 2 carrots,peeled,sliced,and cut into matchsticks
• 2 lemons,sliced
• 1 small fresh fennel bulb,top removed,outer layer removed and shaved thinly
• 1 bay leaf
• 4 sprigs fresh thime
• 12 peppercorns

Details

Servings 6

Preparation

Step 1

Make sure that the mackerel filets are well trimmed and there are no bones or fins remaining.Check for pin bones and remove them carefully with a knife,clean needle nose pliers,or tweezers.Cut the filets into 12 equal-size portions and season with salt and white pepper.Place in a glass dish one layer deep,skin-side down.
Combine the other ingredients in a non-reactive saucepan and bring to a boil.Simmer 5 min.then immediately pour over the fish and let cool to room temp.
Cover the glass dish with plastic wrap when cool and place in the fridge for 12 hours or overnight.
To serve,place the filets on some greens and drizzle some marinade on top.