Soused Mackerel With Arabic Spices

Ingredients

• 1 pound mackerel steaks
• 1 onion, sliced
• 1 lemon, sliced
• 3 whole cloves
• 1 medium clove garlic, minced
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 teaspoons sugar
• 1 cup dry white wine
• ¼ cup wine vinegar
• Strips of sweet red pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    640 calories; 36 grams fat; 15 grams saturated fat; 2 grams trans fat; 16 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 46 grams protein; 140 milligrams cholesterol; 88 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

2 to 3 servings

Preparation

1. Place mackerel in pan (not an aluminum pan, since the aluminum may interact with the vinegar and discolor the sauce). Add all remaining ingredients except for red pepper strips. Cover pan and bring to simmer. Simmer about 10 minutes for one-inch-thick steaks, less if steaks are thinner. Remove from heat and chill overnight to give fish flavor.
2. Fish may be served with or without the jelly that forms. It should be decorated with the onion and lemon slices and strips of red pepper. It will keep several days.

15 minutes