Ingredients

makes 4 servings

　　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)

　　

Step 1

Pour the wine over the raisins in a small bowl and let soak at room temperature while cooking the fish.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

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.

　　

Step 7

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.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.