Mackerel Escabeche, Sliced Sweet Capicola, Buttered Rye Crackers, and Celery Leaves
A sophisticated dish featuring grilled mackerel marinated in a flavorful Spanish-style escabeche with olive oil, vinegar, and spices, served alongside sweet capicola ham, buttered rye crackers, and fresh celery leaves. This elegant combination offers a perfect balance of rich, tangy, and fresh flavors.
Ingredients
- •½ tablespoon kosher salt
- •¼ cup neutral oil
- •¼ cup extra-virgin olive oil
- •¼ cup red-wine vinegar
- •1 clove garlic clove
- •1 leaf bay leaf
- •1 stem fresh thyme
- •¼ whole red onion
- •¼ cup whole blanched almonds
- •2 teaspoons smoked Spanish pimenton
- •3 pound mackerel
- •¼ pound sweet capicola ham
- •8 pieces Ryvita dark rye crackers
- •4 tablespoons sweet butter
- •¼ cup celery leaves
Cooking Instructions
- 1.
In a nonreactive stainless steel pot, combine all the marinade ingredients. Bring to a simmer, then turn off the heat and allow to steep for 1 hour.
60 min
- 2.
Brush the fish on the skin side with a neutral oil, then mark the skin-side of the mackerel fillets on the hot side of the grill (or using a grill pan).
10 min
- 3.
Place the fillets in a hotel pan, flesh side down, and cover with the warm marinade. Cover with plastic wrap and refrigerate for 1 day.
1440 min
- 4.
Drain mackerel filets, reserving the marinade liquid.
5 min
- 5.
Spoon two tablespoons marinade liquid over the fish. Assemble your plate with the onion, almonds, buttered crackers, and ham. Season to taste with salt and black pepper.
10 min
