Pan-Seared Mackerel With Sweet Peppers and Thyme

Name: Pan-Seared Mackerel With Sweet Peppers and Thyme
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/4 pounds mackerel fillets; 1/2 teaspoon kosher salt, more for seasoning; 1/2 teaspoon black pepper, more for seasoning; 1/2 teaspoon sweet paprika; 6 tablespoons extra virgin olive oil, more as needed; 2 leeks, white and light green parts only, thinly sliced; 2 carrots, peeled and thinly sliced into rounds; 1 small red bell pepper, thinly sliced; 1 small orange or yellow bell pepper, thinly sliced; 5 large thyme sprigs; 3 garlic cloves, minced; 1/2 cup dry rosé or white wine; 1/2 teaspoon sherry vinegar, more to taste

By Melissa Clark

Total Time: 30 minutes
Rating: 4(135)
Notes: Read community notes

Mackerel escabèche is one of those dishes I have always preferred to admire from afar. It’s traditionally prepared by pickling the fillets in vinegar, but I’ve never quite cottoned to its biting flavor. To me, it overwhelms the delicacy of a good fresh piece of fish.

At home, I sprinkled the fish fillets with salt, pepper and some sweet paprika. Then I let them sit while I slowly stewed the leeks, carrots and peppers with some garlic and thyme.

I seared the fish until lightly browned but still very moist inside. When people say they don’t like mackerel because it’s too strong and dry, it’s usually because the fish has been overcooked. But when cooked right, until just flaky in the center, the flesh is mild and almost buttery.

Featured in: Unlocking the True Flavor of Mackerel

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Ingredients

Yield:4 servings

1¼pounds mackerel fillets
½teaspoon kosher salt, more for seasoning
½teaspoon black pepper, more for seasoning
½teaspoon sweet paprika
6tablespoons extra virgin olive oil, more as needed
2leeks, white and light green parts only, thinly sliced
2carrots, peeled and thinly sliced into rounds
1small red bell pepper, thinly sliced
1small orange or yellow bell pepper, thinly sliced
5large thyme sprigs
3garlic cloves, minced
½cup dry rosé or white wine
½teaspoon sherry vinegar, more to taste

Ingredient Substitution Guide

Preparation

Step 1
Season mackerel with salt, black pepper and paprika. Let fillets rest at room temperature while preparing vegetables.
Step 2
Set a large skillet over medium heat and add 5 tablespoons oil. Then add leeks, carrots, bell peppers and thyme, cooking them until they soften, about 10 to 12 minutes. Add garlic, stirring gently, and cook for 2 minutes more. Add wine and cook until most of liquid has evaporated, about 7 minutes. Season to taste with more salt, pepper and sherry vinegar, then transfer to one side of a serving platter.
Step 3
Wipe the skillet with a paper towel, add remaining oil, and set over high heat. When oil is hot, add mackerel in one layer, skin side down. Cook for 3 minutes, then flip and cook for 1 to 2 minutes longer, until fish is cooked through. Add fillets to platter and spoon vegetables on top of fish.

Ratings

4 out of 5

135 user ratings

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Private Notes

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Cooking Notes

Su6 years ago

You might be surprised about the mackerel, Ellen; I've seen it in grocery stores in small PNW towns. That said, the key things about the mackerel here is that it's oily and the fillets are thin. Swordfish isn't oily and tends to be cut thick; not a good sub. Salmon is better, though I'd be inclined to use trout fillets instead: thin, rich, buttery, and less pronounced "salmon!" flavor.

Tami6 years ago

Try going to an Asian grocery for mackerel: plentiful and cheap.

Akim8 months ago

Terrific. Followed the recipe as is except I added more paprika for more spice.

Taylor1 year ago

Absolutely beautiful pairing. Spanish mackerel is one of the main species caught where I live, so I was looking for different ways to cook it. All together the flavours were pretty mild, so next time I might add a bit of chilli and some different spices. The vegetables with a bit of fish in each mouthful was so lovely. A glass of rose to pair with the meal goes great too.

CTv1 year ago

Bought fresh mackerel filets from the farmers market on a whim. First time cooking mackerel, did not make the veg. Very much enjoyed the addition paprika and cooking method. YUM. Will buy again. Next time I’ll make the accompanying veggies.

Dan L1 year ago

I’m sorry to say this was not to our liking. Didn’t like the flavors of the veggies and the mackerel didn’t have much flavor. The dish looked beautiful, made for a solid instagram but sadly looked much better than it tasted.

Angela2 years ago

Swapped onion for leeks, tilapia for mackerel, and omitted carrot. Still very delicious!

Gaby2 years ago

Love this simple recipe. I substituted leeks for onion since I didn't have any on hand. Otherwise I did as instructed and it turned out really tasty.

Cynthia2 years ago

Couldn't find mackerel fillets only the whole fish. Fish monger wouldn't fillet it for me but did cut heads off and gut it. I had to remover the spines at home. Followed recipe exactly and it was delicious. Fish tasted very mild not strong at all. Perfect!

Scott2 years ago

Unexpectedly my fishmonger had some good Spanish mackerel. I used to broil it with a Japanese-inspired marinade. Delicious but dry, so I tried this instead. Fish came out perfectly, it's a MUCH better way to cook it, and te vegetable mix was fantastic. My only note might be to slice the carrots very thin, as mine were a little chewy. Otherwise we were very pleased.

Shelley3 years ago

Used blue fish. Adjusted cooking time for thicker fish, subbed parsnips for carrots because I had them. This was great.

er4 years ago

Used shallots instead of leeks

Diane6 years ago

Living on the west coast, we rarely see mackerel. At a wonderful fish store in Berkeley today, we found Sierra mackerel line-caught in Maryland! Before buying it, we looked online and found this recipe, so bought 2 fillets and followed the recipe. After adding wine, didn't cook the veggies for 10 minutes, but more like 4. Served with some of the veggies spooned over Israeli couscous. Wonderful! Wish we could get mackerel more often.

mosaic6 years ago

Perfection! Fast and simple enough for weeknight, yet sufficiently sophisticated for entertaining. This is going in my regular summer rotation.

Pamela6 years ago

As a "pescatarian" I am always on the lookout for new fish recipes. I happen to greatly enjoy the flavor of mackerel and its almost briny flavor. The vegetables in this recipe provided the perfect accompaniment to the fish. This recipe is definitely a keeper.
I crisped up the skin and ate it as well, which may have been a bit too much fat, but very tasty indeed! Please keep the fish recipes coming!!!

Tricia6 years ago

Amazing and our fresh caught mackerel by our 11 yr old was buttery and moist! Vegetables were delicious and perfect compliment as our New Year's Eve meal!

Karen6 years ago

salmon was fantastic--baked in cooked vegetables, instead of fried.

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