Escabeche
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Fish |
| Salt | ||
| 6 | ounces | Lemon juice ) these are |
| 6 | ounces | Orange juice ) fluid oz |
| 6 | ounces | Olive oil ) 4 to a cup |
| 1 | Ripe avocado; peeled sliced | |
| 1 | large | Orange; sliced |
| 1 | Avocado; peeled & sliced | |
| Pepper | ||
| Olive oil | ||
| 1 | small | Bell pepper, seeded & diced |
| ½ | medium | Onion; sliced |
| Angostura Bitters -=OR=- | ||
| Dry Vermouth | ||
| ½ | medium | Onion; peeled & sliced |
Directions
MARINADE
GARNISH
Season the fish. Leave for half an hour then cook in olive oil until golden brown on both sided. Do not overcook. Put into a dish.
Heat all marinade ingredients, except bitters or vermouth, and let them boil together for a couple of moments. Pour them over the fish.
Add Vermouth to taste, or bitters, and a little salt, though this will most likely not be necessary. Cover when cold and leave in the refigerator overnight. Add extra slices of avocado pear and onion just before serving.
Apart from the juices, which take the place of vinegar, and the olive oil, the quantities of the other flavouring ingredients are variable.
The important thing is that the fish should be covered; and that you should find the balance of flavours agreeable to _your_ taste. A beautiful dish, particularly if you use a pink Spanish onion, to contrast with the orange, deep green and soft pistachio green of the other ingredients. the juice will be slightly jellied. A most refreshing dish.
From Jane Grigson - Fish Cookery.
Submitted By IAN HOARE On 04-19-95