Soused Mackerel With Arabic Spices

• 1 pound mackerel steaks
• 1 onion, sliced
• 1 lemon, sliced
• 3 whole cloves
• 1 medium clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 teaspoons sugar
• 1 cup dry white wine
• 1/4 cup wine vinegar
• Strips of sweet red pepper

1. Place mackerel in pan (not an aluminum pan, since the aluminum may interact with the vinegar and discolor the sauce).
2. Add all remaining ingredients except for red pepper strips.
3. Cover pan and bring to simmer.
4. Simmer about 10 minutes for one-inch-thick steaks, less if steaks are thinner.
5. Remove from heat and chill overnight to give fish flavor.
6. Fish may be served with or without the jelly that forms.
7. It should be decorated with the onion and lemon slices and strips of red pepper.
8. It will keep several days.

mackerel, onion, lemon, cloves, clove garlic, ground cumin, ground coriander, sugar, white wine, wine vinegar, sweet red pepper

Taken from cooking.nytimes.com/recipes/3526 (may not work)