Mackerel Escabeche

Mackerel Escabeche

This quick and easy fish dish is a highlight of many a cooking class. Simple to prepare and usually requires just a quick visit to your favourite fishmonger.

Best with an oily white fish such as spotted or Spanish mackerel.

Can be served warm or cold, as an appetiser, entree or mixed through a warm salad.

4 mackerel, filleted and pin-boned, skin off
2-3 tablespoons EV olive oil
1 large carrot, finely sliced
1 shallot, finely sliced
1/2 teaspoon crushed fennel seeds
1/2 teaspoon crushed coriander seeds
1/2 teaspoon freshly grated turmeric or a pinch of saffron strands
50ml white wine vinegar
150ml dry white wine
1 tablespoon raw honey
Fresh coriander to serve

  • Season the mackerel and lay in a lightly oiled, wide dish
  • Heat the olive oil in a saucepan and add the carrot, shallot,  fennel and coriander seeds and turmeric or saffron
  • Gently saute for 2-3min, then add the white wine vinegar, wine and raw honey. Simmer for 5min
  • Pour the hot marinade over the fish and serve warm or at room temperature, scattered with chopped coriander leaves

Serves 4

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