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Spanish Mackerel Escabeche

See full recipe on: Food & Wine



Ingredients

2 medium carrots, cut into 2-inch lengths
1/4 cup extra-virgin olive oil, plus more for frying
2 large shallots, thinly sliced
4 thyme sprigs
4 bay leaves
1 large garlic clove, thinly sliced
1/4 cup plus 2 tablespoons red wine vinegar
Salt and freshly ground pepper
Four 6-ounce skin-on spanish mackerel fillets
1/4 cup prepared black olive tapenade

Nutrition 4 servings

Per Serving % Daily Value
Calories 418
Fat 25g 39%
Carbs 11g 3%
Protein 34g 68%
Fiber 2g 11%
Cholesterol 129mg 43%
Sodium 248mg 10%
     
Fat
Carbs
Protein

Preparation








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