RICK'S SEARED FISH IN ESCABECHE
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
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.
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DoRo NTo
n.doro13@yahoo.comI didn't like this recipe. The fish was dry and the sauce was bland.
Amanat Ullah
u_a@yahoo.comThe recipe was easy to follow, but the fish was a bit overcooked.
Kiara Aiawa
kiara_aiawa@yahoo.comI found the sauce to be a bit too acidic, but the fish was cooked perfectly.
__iammehedi_____
__iammehedi_____15@aol.comThis dish is a bit too tangy for my taste, but I can see how others might enjoy it.
ALBERT CHAVEZ
a.chavez45@aol.comI've tried this recipe a few times and it's always turned out great. The fish is always cooked perfectly and the sauce is delicious.
Catherine Mumbi
c@gmail.comThis recipe is a great way to cook fish. The fish is moist and flavorful, and the sauce is delicious.
Saif Hassan
s@gmail.comI love the flavors in this dish. The fish is cooked perfectly and the sauce is tangy and flavorful.
dilber dilber
dilber_dilber56@yahoo.comThis is one of my favorite fish recipes. It's simple to make, but it always turns out delicious.
Aavash Tamang
aavasht@gmail.comI've made this dish several times and it's always a crowd-pleaser. The fish is always cooked perfectly and the sauce is delicious.
Jeremy Wade
j_w65@yahoo.comThis recipe is easy to follow and the results are amazing. The fish is flaky and tender, and the sauce is perfectly balanced.
Nikki Nelson
n-n@hotmail.frI love this dish! The fish is always cooked perfectly and the sauce is delicious. I usually serve it with rice, but it's also great with pasta or potatoes.
Patrick Chinh
patrick.c@yahoo.comThis escabeche recipe is a keeper! The fish was perfectly cooked and the sauce was flavorful and tangy. I served it with some grilled vegetables and it was a hit with my family.