Go Back
#sgombroallagriglia

 Sgombro al Vino Rosso 

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Equipment

  • Large frying pan
  • Wooden spoon
  • Measuring cups
  • Knife and cutting board
  • Serving plate

Ingredients
  

  • For the Mackerel
  • 2 whole mackerel cleaned and filleted (about 300g each)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup dry red wine like Chianti or Merlot
  • 1 tablespoon red wine vinegar
  • 1 tablespoon capers rinsed and drained
  • 1 teaspoon dried oregano
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Prepare the Mackerel:
  • Rinse the mackerel fillets under cold water and pat dry with a paper towel. Season both sides with salt and pepper.
  • Heat the Pan:
  • In a large frying pan, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until translucent, about 5 minutes.
  • Add Garlic:
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Sear the Mackerel:
  • Gently place the mackerel fillets skin-side down in the pan. Cook for 4–5 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 4–5 minutes on the other side. Remove the fish and set aside on a warm plate.
  • Create the Sauce:
  • In the same pan, pour in the red wine, scraping up any brown bits from the bottom. Add the red wine vinegar, capers, and oregano. Bring to a boil and let it simmer for about 10 minutes, allowing it to reduce and thicken.
  • Combine and Serve:
  • Return the mackerel to the pan, spooning the sauce over it. Let it cook for an additional 2–3 minutes to heat through. Serve garnished with fresh parsley.