Mackerel Escabèche on Fennel Skewers

Ingredients

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

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

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