Portuguese Mackerel Filets with Shallots
Tangy, garlic bites of mackerel goodness. Best served warm with a glass of Portuguese white wine.
Ingredients
- 1 whole mackerel, filleted
- 1 tbsp olive oil
- 1 shallot, sliced
- 2 garlic cloves, thinly sliced
- 2 tbsp white wine
- 1 tbsp white wine vinegar
- Handful flat-leaf parsley, chopped
Instructions
- In a saute pan, heat up the oil and add the sliced shallots. Saute for 5 minutes until soft. Add the garlic and saute for 1 minute longer.
- Season the mackerel filets and add them to the oiled pan with the shallots. Saute for 2 minutes or so per side, flipping once.
- To make the tangy acidic sauce, add the white wine and vinegar to the pan and toss together to emulsify with the oil. Add in the chopped parsley and give everything a quick toss. With a spatula, place the mackerel filets on a small tapas plate and cover with the shallots and wine sauce.