Marinated Mackerel Fillets

Directions

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