Mackerel Escabeche Recipe

The perfect way to use just about anything from your garden.

by Alex Baker
Nov 16 2018, 2:00pm

Photo by Farideh Sadeghin

Servings: 2-4
Prep: 15 minutes
Total: 40 minutes


20 ground cherries
15 cherry tomatoes
6 fairytale eggplant
2 Spanish mackerel fillets
2-4 radishes, halved
1/4 cup plus 2 tablespoons olive oil
1 carrot, thinly sliced
1 garlic clove, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 shallot, thinly sliced
1 yellow onion, thinly sliced
3 black peppercorns
1 bay leaf
pinch of red pepper flakes
1 tablespoon kosher salt
2 teaspoons honey
1 cinnamon stick
1 cup white wine
1 cup fish stock or water
1/4 cup white wine vinegar
Grilled bread, to serve


1. Place the ground cherries, tomatoes, and eggplant in an oven-proof dish with the mackerel. Using a blow torch, singe the vegetables all over until charred, as well as the mackerel skin. If you don’t have a blow torch, use the oven broiler. Add in the radishes and set aside.

2. Heat 2 tablespoons oil in a large saucepan over medium. Add the carrot, garlic, pepper, shallot, and onion and season with salt. Cook until soft, about 10 minutes, then stir int he peppercorns, bay leaf, and chile flakes. Cook 2 minutes more, then stir in the honey and cook for 1 minute longer. Add the white wine and cook until the alcohol has burned off, about 2 to 3 minutes. Stir in the stock and vinegar and bring to a boil, then pour over the charred vegetables and fish. Cool completely, then serve with grilled bread.