mediterranean

Mackerel Escabeche with Roasted Peppers and Chickpeas

Name: Mackerel Escabeche with Roasted Peppers and Chickpeas
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 131 g mackerel fillet; 108 g cooked chickpeas, drained and rinsed; 92 g roasted red peppers, sliced; 54 g red onion, thinly sliced; 15 g olive oil; 12 g red wine vinegar; 2 g smoked paprika; 8 g flat-leaf parsley, chopped; 0.77 g salt; 0.39 g black pepper

This pan-seared dish pairs mackerel fillet with cooked chickpeas, drained and rinsed, roasted red peppers, sliced and red onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

42 g Carbohydrates

37 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

131g mackerel fillet 269 kcal
108g cooked chickpeas, drained and rinsed 177 kcal
92g roasted red peppers, sliced 29 kcal
54g red onion, thinly sliced 22 kcal
15g olive oil 133 kcal
12g red wine vinegar 10 kcal
0.77 tsp (2g) smoked paprika 6 kcal
8g flat-leaf parsley, chopped 3 kcal
0.39 tsp (1g) salt 0 kcal
0.19 tsp (0g) black pepper 1 kcal

Cooking instructions

mackerel filletsaltblack pepper
Pat the mackerel dry and season with salt and black pepper.
mackerel filletolive oil
Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the mackerel 2-3 minutes per side until just cooked; transfer to a plate.
red onionolive oil
In the same pan, add the remaining olive oil, then the sliced onion. Cook 3-4 minutes until softened.
cooked chickpeasroasted red peppersred wine vinegarsmoked paprikasalt
Stir in vinegar, smoked paprika, and a pinch of salt. Simmer 1 minute, then add roasted red peppers and chickpeas; warm through 2 minutes.
mackerel filletflat-leaf parsley
Pour the hot escabeche mixture over the mackerel. Let sit 5 minutes to absorb, then top with parsley and serve warm or room temperature.