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Mackerel Escabeche (P, TNT)
Source: New York Times, May 18, 2005
Serves: 6 to 8 as a first course; 4 to 6 as a main course

3/4 cup extra virgin olive oil
1 to 2 pounds mackerel fillets, skin on or off
Flour for dredging
Salt and pepper
10 cloves garlic, peeled and lightly crushed
2 bay leaves
5 sprigs thyme, or 1 teaspoon dried thyme
1 teaspoon cayenne, or to taste
1 cup red wine vinegar or other vinegar
1 cup red wine
1 cup chicken stock, preferably homemade, or water
Chopped parsley leaves for garnish

Put oil in a large nonstick skillet and turn heat to medium-high.

When oil is hot, dredge fillets lightly in flour and add them, one at a time, to skillet. Do not crowd: cook in batches if necessary. Sprinkle fillets with salt and pepper as they cook. As fillets brown, turn them and brown other side. Total cooking time for each fillet will be about 6 minutes. When fish are done, remove to a platter or gratin dish; they may overlap slightly.

Cool pan and wipe it out. Add remaining oil and turn heat to medium. A minute later, add garlic and cook, stirring, until it begins to color. Add bay leaves, thyme, and cayenne and stir. Add vinegar, bring to a boil and simmer for a minute.

Add wine, bring back to a boil, and simmer for about 5 minutes. Add stock, bring back to a boil and cook quickly to reduce mixture by half.

Pour sauce over fish and refrigerate. The escabeche will keep for at least a couple of days. Serve it cold, or bring it back to room temperature before serving.

Poster's Notes:
I just saw this lovely looking recipe in the NY Times. It is by Mark Bittman and looks like a winner for a Shabbat lunch during the summer, when a cold lunch is so desirable.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A