Ingredients
- 4 mackerel fillets with skin left intact, about 1 1/2 pounds
- Salt to taste if desired
- Freshly ground pepper to taste
- ¾ pound small white onions, peeled
- 1 tablespoon plus 1/4 cup corn, peanut or vegetable oil
- 4 tablespoons butter
- ⅓ cup dry white wine
- 2 whole cloves
- ¼ cup milk
- ¼ cup flour
- 1 tablespoon red-wine vinegar
- 2 tablespoons chopped parsley
- ¼ cup drained capers
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Nutritional Information
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Nutritional analysis per serving (4 servings)
657 calories; 49 grams fat; 15 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 10 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 34 grams protein; 151 milligrams cholesterol; 366 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Sprinkle fillets with salt and pepper and set aside.
- Cut onions in half lengthwise. Place each half cut side down on a flat surface and cut onions into very thin slices. There should be about 3 cups.
- Heat one tablespoon of the oil and one tablespoon of the butter in a saucepan. Add onions and cook, stirring fairly often, about 10 minutes or until golden brown. Sprinkle with salt and pepper.
- Add wine and cloves and cover closely. Bring to the boil and let cook over low heat about 20 minutes.
- Meanwhile, put the milk in a flat dish and add salt and pepper. Put the fillets in the milk and turn. Let stand until ready to use.
- Sprinkle the flour on a flat surface. Lift the fillets from the milk, one at a time, and shake off excess milk. Do not pat dry. Dip the fillets in the flour to coat well on both sides. Shake off excess.
- Heat the remaining 1/4 cup of oil in a skillet large enough to hold the fillets in one layer and when it is quite hot add the fillets, skin side up. Cook on one side over moderately high heat 3 minutes. Turn the pieces and cook on the other side about 3 minutes. Tilt the pan and baste the fillets occasionally as they cook.
- Arrange the fillets on a serving dish and spoon an equal portion of the onion mixture over each fillet.
- Heat the remaining 3 tablespoons butter in a skillet and cook, shaking the skillet vigorously around and around until the butter starts to brown and takes on a hazelnut color.
- Add the vinegar and pour the mixture over the onion-topped mackerel. Sprinkle with parsley and capers and serve immediately.
1 hour
Dining and Cooking