Pan-Seared Mackerel With Sweet Peppers and Thyme

Name: Pan-Seared Mackerel With Sweet Peppers and Thyme
Total time: 30 min
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

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Total: 30 minutes

Servings: 4

Cost: $8.77 /serving

Author : Melissa Clark

fish mackerel

Pan-Seared Mackerel With Sweet Peppers and Thyme

Instructions

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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.

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