Fish En Escabeche Food

RICK'S SEARED FISH IN ESCABECHE

Steps:

• In a large, well-seasoned cast-iron or nonstick skillet, heat 1/2 cup oil over medium-high heat. Pat fish dry. Working in batches if necessary, cook in a single uncrowded layer until brown, 3 to 4 minutes. Turn, and cook until second side is brown and fish flakes under firm pressure, 2 to 3 minutes more. Remove to a plate, and set aside. Discard oil from pan.
• Reduce heat to medium, and add remaining tablespoon oil. When hot, add onions, carrots, and garlic. Cook, stirring frequently, until onions are translucent and carrots are almost soft, about 5 minutes. Meanwhile, combine cloves and black pepper in a mortar and pestle or in a spice grinder, and process until coarsely ground. Add to vegetables, along with stock, vinegar, bay leaves, thyme, and cinnamon. Cover, and simmer over medium-low heat for 15 minutes. Taste; season with salt (about 3/4 teaspoon), and stir in jalapeno strips.
• To serve warm, lay fillets over simmering escabeche, cover, and gently heat for 2 to 3 minutes. Place one fillet on each of six plates, and spoon some of the escabeche over each one. Garnish with sprigs of thyme. To serve cool, arrange fish on a deep serving platter, and spoon escabeche over. As it cools to room temperature, the fish and vegetables will absorb much of the liquid.

FISH ESCABECHE

Steps:

• Season the fish with your favorite seasonings and dredge in flour to lightly coat.
• In a large skillet, heat 2-3 tbsp of the oil over medium heat.
• Fry the fish in batches 'til golden on both sides and almost, but not quite, cooked through. Remove and drain on paper towels.
• In another skillet, heat 3 tbsp of oil over medium heat.
• Add the onions, garlic, peppers, bay leaves, thyme, peppercorns, salt.
• Cook, stirring occasionally until the onions are soft, 8 to 10 minutes.
• Remove the onion mixture from the heat and add the vinegar. Stir to combine and let cool.
• Lay the fish (in one layer if possible) in a glass or glazed ceramic dish. Cover with lemons slices and olives.
• Pour the cooled mixture over the fish, cover tightly, and refrigerate at least 12 and up to 24 hours. Eat cold.

PESCADO EN ESCABECHE (PICKLED FISH)

Steps:

• First, prepare the escabeche by heating a large sized saucepan to stovetop medium heat. Pour in a little olive oil to sauté. Throw in the chopped white onion, minced garlic, and chopped red bell pepper when the pan is ready.
• Sauté the mixture for 3-5 minutes while continuously stirring. Slowly pour in the olive oil and apple cider vinegar. Toss in the spanish olives, bay leaves, salt, and the black peppercorns.
• Stir the mixture around and reduce the heat to simmer. Set aside for 45 minutes. Heat a medium frying pan to medium-high heat. Cover the bottom of the frying pan with oil for frying.
• Season the king fish steaks with adobe seasoning, salt & pepper, and squeeze half of the lemon onto both sides of the fish. Slowly put each king fish steaks into the pan, and fry each side for 3-4 minutes. Make sure to not over fry the fish. It should be golden on the outside, while making sure the fish meat is still soft.
• Place king fish steaks into a small-medium sized glass container. Pour escabeche sauce over the fish and cover the container with a tightly sealed lid. Place in the refrigerator for at least 24 hours for pickling process. Before eating, let fish thaw to room temperature.

FILIPINO FISH ESCABECHE

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
• Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.

OYSTERS EN ESCABECHE

Steps:

• In a mortar and pestle or a coffee grinder reserved for grinding spices, combine the cumin, cloves, allspice, and peppercorns. Grind until cracked but not pulverized, then transfer to a small dish and add the bay leaves, oregano, and cinnamon. In a large heavy skillet, heat the olive oil over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the garlic and chiles and cook for 2 minutes more. Add the vinegar, fish broth, and all the spices to the pan, cover and reduce the heat to medium-low. Simmer for 10 minutes. Transfer to a glass bowl and let stand at room temperature for 1 to 2 hours, for the flavors to marry. When ready to serve, return the mixture to the skillet and add the oysters. Over medium-low heat, bring the mixture just up to a gentle simmer and let the oysters cook very gently for about 3 minutes (the oysters are done when the edges curl and they turn almost white do not overcook). Remove from the heat and adjust the seasonings, adding more salt and vinegar if desired. Remove the bay leaves and cinnamon stick and serve in deep bowls, scattered with the fresh cilantro.

ESCABECHE

Steps:

• Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
• Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
• Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.

ESCABECHE (SWEET AND SOUR FISH)

Steps:

• Clean the fish and slit it open. Let it stand for few minutes and drain well.
• Sprinkle fish with 1 tbsp salt.
• In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside.
• In the same skillet, sauté the garlic until light brown, then sauté onion.
• Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper.
• Add soy sauce, vinegar, water and sugar. Salt and pepper to taste.
• When the mixture boils, add flour to thicken. Then, add the fish.
• Cover the skillet and simmer for 5 minutes.

GRILLED SWORDFISH ESCABECHE

Steps:

• Combine marinade ingredients in a large plastic zipper bag; add swordfish steaks and refrigerate at least one hour.
• Prepare sauce: combine all sauce ingredients together in a saute pan and simmer together 15 minutes, or until sauce is slightly thickened (it should remain a little thin, just not watery).
• REMEMBER TO REMOVE THE BAY LEAF BEFORE SERVING.
• Meanwhile, prepare your grill.
• Remove swordfish steaks from marinade (discarding marinade) and grill about 5 minutes on both sides.
• To serve, top with sauce.
• This is good with rice and a fruity spinach salad!

FISH EN ESCABECHE

Steps:

• Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water.
• Heat to boiling; reduce heat.
• Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully.
• Mix remaining ingredients except tomato and avocado in a glass or plastic dish.
• Stir in fish carefully.
• Cover and refrigerate 2 day, carefully stirring occasionally.
• Just before serving, gently stir in tomato and avocado; drain.
• Serve fish mixture on saltine crackers or tortilla chips, if desired.