Marinated Mackerel Fillets

• 1/2 cup dry white wine
• 1/4 cup raisins
• 1/2 cup extra-virgin olive oil
• 1/4 cup vegetable oil
• 4 skin-on Spanish or other mackerel fillets, each about 5 to 6 ounces
• Salt
• Freshly ground black pepper
• All-purpose flour
• 1 large yellow onion, sliced thin
• 1 sprig fresh rosemary
• 4 bay leaves
• 1/2 cup Chicken Stock (page 74), canned reduced-sodium chicken broth, or water
• 2 teaspoons white-wine vinegar
• 1/4 cup toasted pine nuts (see page 149 for toasting instructions)

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

white wine, raisins, extravirgin olive oil, vegetable oil, skinon spanish, salt, freshly ground black pepper, flour, yellow onion, rosemary, bay leaves, chicken, whitewine vinegar, nuts

Taken from www.epicurious.com/recipes/food/views/marinated-mackerel-fillets-375193 (may not work)