Mackerel escabeche

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 2

By grumpalumpa



  • 7 tbsp olive oil

  • 1 red onion peeled and thinly sliced

  • 4 tbsp wine vinegar

  • 2 tbsp seasoned flour

  • 2 bay leaves

  • 2 cloves garlic peeled and sliced

  • 1 pinch salt and freshly ground black pepper

  • 100g carrot thinly sliced lengthways,

  • 400g mackerel split fillets

  • 1 red chilli deseeded and chopped

  • 3 sprigs thyme


  1. Dust the fish with seasoned flour. Heat 3 tbsp of the oil in a large frying pan. Shake off any excess flour from the fish, then fry the fillets for a couple of minutes (in 2 batches), until golden all over. Take them out with a draining spoon and put in a shallow dish.
  2. Wipe out the pan, then spoon the rest of the oil into it and, when hot, add the carrot, onion and garlic, and cook for about 5 minutes, until they begin to colour.
  3. Stir in the wine vinegar, 4 tablespoons of water, the chilli, herbs and seasoning. Simmer for 5 minutes until the vegetables are cooked, then pour the mixture over the fish and leave to cool. Serve with crusty bread.

Handy Hint

Good for high cholesterol.

Additional Information

  • Fish

  • Main Course

  • Nut Free

  • Egg Free

This recipe has not been rated.

Rate this recipe

Your comments