Pickled Fish (Escabeche)

Created by jnoel, Friday, 23 May 2008

Description

Courtesy of chef Jesse Griffiths, Dai Due Supper Club

Ingredients

At a glance

Region

Austin (Texas)

Main Ingredient

SeaFood

1 lb. fish fillets (white bass preferred, but can use almost any fish)

Flour for dusting + salt and pepper

Olive oil

1 c. mixed sliced onions, celery, carrots, fennel, peppers and

garlic, in any combination

4 fresh bay leaves

Chopped fresh herbs (thyme, oregano, dill, fennel fronds, rosemary)

1 t. spices (coriander seed, juniper berries, fennel seed, mustard

seed in any combination)

1 c. white wine vinegar (or another light vinegar) + 1 c. water

Methods/steps

Season fillets with salt and pepper and coat lightly in flour. Heat a large pan over medium-high heat, add olive oil and cook fillets without crowding pan until lightly browned (they do not need to be fully cooked at this point). Remove cooked fillets to a ceramic dish large enough to hold them in one or two layers. Add some more oil to the pan with sliced vegetables, herbs, bay leaves and spices and lower heat to medium. Cook vegetables, stirring often, for 2 minutes. Season lightly with salt and pepper. Add vinegar and water to pan and bring to a boil. Pour boiling brine over fish and allow to cool to room temperature (brine should cover fish). Cover dish tightly and refrigerate. Escabeche will be good for at least a week. Serve with toasted bread or crackers.

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