Mackerel Escabeche, Sliced Sweet Capicola, Buttered Rye Crackers, and Celery Leaves - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1/2 tablespoon kosher salt
- 1/4 cup neutral oil
- 1/4 cup extra-virgin olive oil
- 1/4 cup red-wine vinegar
- 1 garlic clove
- 1 bay leaf
- 1 stem fresh thyme
- 1/4 red onion, thinly sliced
- 1/4 cup whole blanched almonds
- 2 teaspoons smoked Spanish pimenton
Instructions
- 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.
- 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).
- 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.
- Drain mackerel filets, reserving the marinade liquid.
- 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.
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