Poached Mackerel with White Wine Sauce Recipe

Serves/Makes: 4 - 6


  • 2 pounds Spanish mackerel fillets
  • 2 cups white wine
  • 3 tablespoons wine vinegar
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 carrot, thinly sliced
  • 2 onions, thinly sliced
  • 1/2 tablespoon coriander seeds
  • 3/4 tablespoon dried thyme
  • 8 peppercorns
  • 2 bay leaves
  • 8 parsley sprigs
  • 1/4 tablespoon ground black pepper
  • 1 1/2 tablespoon salt
How to cook Poached Mackerel with White Wine Sauce:
  • In a medium stainless-steel saucepan, combine the wine, vinegar, oil, onions, carrot, garlic, thyme, coriander, peppercorns, parsley, bay leaves, and salt.
  • Cover and bring to a boil.
  • Reduce the heat to moderately low and cook for 10-15 minutes.
  • Oil a heavy flameproof 9 x 13-inch stainless-steel or enamel pan.
  • Put the Spanish mackerel fillets, skin-side down, in the pan in an even layer.
  • Pour the hot wine broth on the Spanish mackerel fillets, spread the vegetables over the mackerel fillets in an even layer, and sprinkle with the ground pepper.
  • Cover with aluminum foil and bring to a simmer over moderately high heat.
  • Reduce the heat and cook at a gentle simmer until the Spanish mackerel fillets are just done, about 10 minutes for 1/2-inch thick fillets.
  • Remove the parsley and bay leaves.
  • Serve the Poached Mackerel with White Wine Sauce in shallow bowls.

This recipe for Poached Mackerel with White Wine Sauce serves/makes: 4 - 6

The Poached Mackerel with White Wine Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Mackerel (more Mackerel recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)

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