Seafood Made Simple: Grilled mackerel with vegetable escabeche

You’ll typically find that the seafood itself is ‘en escabeche’. Meaning gently cooked in oil, spices and vinegar. One of my favourite versions of this is the mussel escabeche I cooked at Bev’s.

Grilled Mackerel with Vegetable Escabeche prepared by Aishling Moore. Picture Chani Anderson.

This August I was very kindly invited by Kate McCabe and Max Sussman of US based Irish travel company Bog and Thunder to cook in Detroit.

Max opened a bagel shop this year called Bev’s bagels and suggested we might host an outdoor pop up dinner there.