- 1/2 cup matzo meal
- 2 pounds fresh sardine or mackerel fillets with skin (see cooks' note, below)
- 1 cup olive oil
- 6 garlic cloves
- 1 large red onion, halved lengthwise and sliced
- 1 large carrot, sliced 1/4 inch thick
- 2 teaspoons sweet smoked paprika (pimentón dulce)
- 1 teaspoon dried oregano
- 2 cups dry white wine
- 1/2 cup Sherry vinegar
- 1 (3-inch) cinnamon stick
- 1 (3-by 1/2-inch) strip orange zest
- 1 (3-by 1/2-inch) strip lemon zest
- Equipment: a 3-quart shallow dish (2 inches deep)
- Whisk together matzo meal and 1/2 teaspoon each of salt and pepper. Pat fish dry and season with 1/2 teaspoon salt. Dredge in matzo meal to lightly coat, shaking off excess.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry fish in 3 batches, turning if necessary, until just cooked through, about 1 minute for sardines or 2 to 3 minutes for mackerel. Transfer with a slotted spoon to shallow dish.
- Reduce heat to medium and cook garlic in oil remaining in skillet until it just turns golden, about 30 seconds. Add onion and carrot and cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add paprika and oregano and cook, stirring, 1 minute. Add wine, vinegar, cinnamon stick, zests, and 1 1/4 teaspoons salt and simmer, uncovered, 15 minutes. Cool sauce to room temperature, then pour over fish and marinate, chilled, at least 12 hours.
- Bring to room temperature before serving and season with salt if necessary.
- Yarden Galilee Cabernet Sauvignon '05