Marinated Mackerel With Green Olive Celery Dressing Recipes

Steps:

• Pour the wine over the raisins in a small bowl and let soak at room temperature while cooking the fish.
• Heat 1/4 cup of the olive oil and the vegetable oil in a large, nonreactive skillet over medium heat until rippling. Meanwhile, season the flesh side of the fillets with salt and pepper, and dredge them in flour to lightly coat both sides.
• When the oil is ready, carefully slide the fillets into the pan. Fry, turning once, until lightly browned and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet to drain.
• Pour off the oil from the skillet. Carefully wipe out the skillet with a wad of paper toweling. Pour in the remaining 1/4 cup olive oil and return the pan to medium heat. Stir in the onion, season lightly with salt and pepper, and cook, stirring occasionally, until wilted, about 4 minutes. Toss the rosemary and bay leaves into the pan and continue cooking until the onion slices are light golden, about 5 minutes.
• Pour in the wine and raisins, the stock, and the vinegar. Bring to a boil, then reduce the heat so the sauce is simmering. Simmer until the onion is translucent but not mushy, about 4 minutes. Stir in the pine nuts and simmer for 10 minutes.
• Lay half the fillets in a baking or serving dish into which they will all fit comfortably. Spoon half the sauce over the fillets in the dish and cover with a second layer of fillets. Spoon the remaining sauce over the second layer of fillets. Let marinate at room temperature for at least 2 hours (up to 6 hours) before serving. Serve at room temperature, spooning some of the sauce over each serving.
• This mackerel will keep well in the refrigerator for 4 to 5 days. Remove the mackerel and let come to room temperature 45 minutes before serving.