Mackerel Escabèche on Fennel Skewers

Ingredients

• 0.5 small carrot
• 1 tarragon sprig
• 1 bay leaf
• 1 teaspoon(s) fennel seeds
• 3 thyme sprigs
• 1 ripe plum tomato-peeled
• 0.5 small celery rib
• + 18 more ingredients
• • 0.5 small fennel bulb
  • 5 cilantro sprigs
  • 1 cup(s) extra-virgin olive oil
  • 2 8-ounce Spanish mackerel fillets
  • 2 tablespoon(s) chopped chives
  • 0.5 cup(s) sherry vinegar
  • Tabasco sauce
  • 4 fennel branches skewers
  • Salt and freshly ground pepper
  • 1 teaspoon(s) coriander seeds
  • 0.25 cup(s) dry white wine
  • 2 clove(s) garlic
  • pinch(s) of sugar
  • 2 tablespoon(s) ketchup
  • 0.5 small onion
  • 3 flat-leaf parsley sprigs
  • 0.5 teaspoon(s) black peppercorns
  • 0.25 teaspoon(s) pink peppercorns

1. Preheat the oven to 350° and position a rack in the center. 2. Season the mackerel on both sides with salt and pepper. Skewer 4 mackerel pieces on each fennel branch, or bamboo skewers. Lightly brush the mackerel on all sides with 2 tablespoons of the olive oil. Heat a large nonstick skillet o...

View full recipe at Food & Wine