Best 3 Ricks Seared Fish In Escabeche Recipes

For those seeking a culinary journey like no other, "Rick's Seared Fish in Escabeche" stands as a beacon of flavor and authenticity. This exquisite dish, a symphony of textures and tastes, originated from the vibrant streets of Peru, where fresh seafood and vibrant flavors dance in harmony. "Rick's Seared Fish in Escabeche" promises an explosion of flavors that will transport you to the heart of this culinary paradise. With its perfectly seared fish, enveloped in a tangy and aromatic escabeche sauce, this recipe takes you on a journey through the diverse culinary landscapes of Peru.

Here are our top 3 tried and tested recipes!

RICK'S SEARED FISH IN ESCABECHE

Rick's Seared Fish in Escabeche image

In chef Rick Bayless's escabeche recipe, tangy fruit vinegar and water replace the richer, heavier flavors of wine and stock.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 14

Ingredients

1/2 cup plus 1 tablespoon extra-virgin olive oil
6 five- to six-ounce boneless and skinless red snapper or halibut fillets, about 3/4 inch thick (mahi-mahi, grouper, or salmon can also be used)
1 large white onion, sliced 1/4 inch thick
3 medium carrots, cut into 1/4-inch dice
6 medium cloves garlic, quartered
3 whole cloves
1/4 teaspoon freshly ground pepper
1 cup Homemade Chicken Stock Homemade Chicken Stock, skimmed of fat (or 1 cup water)
1/4 cup apple-cider vinegar
3 dried bay leaves
Leaves from 6 sprigs fresh thyme, roughly chopped, plus whole sprigs for garnish, or 1/2 teaspoon dried marjoram
1 two-inch piece cinnamon stick, preferably Mexican canela
Coarse salt
3 to 4 large fresh or pickled jalapeno chiles, stemmed, seeded, and thinly sliced lengthwise

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.

FILIPINO FISH ESCABECHE

Filipino Fish Escabeche image

Tilapia, cod, or halibut can be used for making this Filipino fish dish, which comes with a sweet and sour sauce.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup oil for frying
1 (4 ounce) whole tilapia, cleaned and scaled
salt to taste
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, cut into chunks
1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
1 ¼ cups water
1 cup distilled white vinegar
5 tablespoons white sugar
salt and ground black pepper to taste
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 22.6 g, Cholesterol 10.2 mg, Fat 16.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 95.2 mg, Sugar 18 g

FISH ESCABECHE

Fish Escabeche image

Good for lunch, a cold starter, a side dish. I like it atop a big salad. Keeps well in the fridge for almost a week. I've tried many types of fish and prefer tilapia for taste and texture. You can substitute the jalapeño pepper with a half red bell pepper.

Provided by Kathy228

Categories Lunch/Snacks

Time 54m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 -3 lbs firm white fish fillets
1/2 cup all-purpose flour
olive oil
2 large onions, sliced
4 garlic cloves, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
1 bell pepper, cut up
2 bay leaves
1/2 teaspoon dried thyme
12 whole black peppercorns
1/2 teaspoon salt
1/2 cup white wine vinegar
1 -2 lemon, sliced
1/2 cup green olives, cut in half

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.

Nutrition Facts : Calories 310.5, Fat 3.4, SaturatedFat 0.6, Cholesterol 152.3, Sodium 459.3, Carbohydrate 25.1, Fiber 3.5, Sugar 4.1, Protein 44.8

Tips:

When searing the fish, make sure the pan is hot enough to create a nice sear. This will help to lock in the fish's natural flavors and prevent it from sticking to the pan.
Do not overcrowd the pan when searing the fish. This will prevent the fish from cooking evenly.
When making the escabeche, use a good quality olive oil and vinegar. This will make a big difference in the flavor of the dish.
Feel free to adjust the amount of garlic, onion, and spices used in the escabeche to your own taste.
If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use half the amount of dried herbs as you would fresh herbs.
Escabeche can be served immediately, but it is even better if it is allowed to sit for a few hours or overnight before serving. This will allow the flavors to meld together.

Conclusion:

Seared fish in escabeche is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is also a great way to use up leftover fish. The escabeche sauce is flavorful and tangy, and it perfectly complements the delicate flavor of the fish. This dish is sure to be a hit with your family and friends.