Roof terrace caribbean seafood escabeche
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| ½ | pounds | Red snapper fillet |
| ½ | pounds | Halibut fillet |
| ½ | pounds | Boneless; skinless tuna steak |
| 3 | Cloves garlic; peeled and chopped (up to) | |
| 2 | Dried red chiles (said to be \"optional\") | |
| 1 | Bay leaf | |
| ½ | teaspoon | Spanish paprika |
| 1½ | cup | Red- or white-wine vinegar |
| 1 | Sprig fresh rosemary -or- (up to) | |
| 4 | Sprigs fresh thyme | |
| ½ | teaspoon | Coarse salt |
| 2 | tablespoons | Coarsely chopped Italian parsley or cilantro |
| 1 | Ear corn; cooked and sliced into rings | |
| ⅛ | pounds | Feta cheese; cut into cubes |
| 6 | Alfonso or Kalamata olives | |
| 1 | Lime; sliced | |
Directions
Bosley John <bosley_john@...>
I'm posting here five recipes for seviche/ceviche as published in the Food section of Wednesday's Washington _Post_. The article included all the standard warnings about parasites, etc. but we've been over all that already, and the article didn't have anything new to add to our prior discussion so I'll skip all that and post just the recipes. Also you will note that the chile content of these recipes is minimal or even noted as "optional"!!??? (The _Post_ also spells the word for the fruit "chili;" it's getting so the concept of "literate journalist" is almost a contradiction in terms...) Well, I reckon all of us know what needs to be added in each case--or we can do some trial and error adjusting. See recipes "SAIGONNAIS SCALLOP SEVICHE", "OLD ANGLER'S INN SANTA FE SHRIMP SEVICHE", "MUSSEL SEVICHE", and "LOBSTER SEVICHE".
Attributed to Executive Chef Max-Phillippe Knoepfel of the Rooftop Restaurant in the Kennedy Center. The chef says, "I like to serve the escabeche on a bed of cold, finely shredded lettuce. The best variety for this is iceberg, which has no real flavor but does have refreshing crunchiness." (Salinas CA Chamber of Commerce please copy comment on flavor of iceberg lettuce...) 6 servings.
Heat oil in an 8" skillet. Add fish a few pieces at a time and quickly toss over high heat to sear, about 1 to 2 minutes. When fish is cooked, transfer pieces with a slotted spoon to a deep serving dish.
To the same skillet, add garlic, chiles, and bay leaf. Saute' over medium heat until garlic is barely golden. Quickly add paprika and vinegar. Stir and bring to a boil over medium-high heat. Reduce heat, add rosemary and salt. Simmer gently 8-10 minutes, stirring occasionally. Cool about 20 min undisturbed. Pour while still warm over fish. Let cool to room temperature.
Toss in parsley and garnish with rounds of corn, feta, olives, and lime slices. Serve immediately or refrigerate for up to 3 days.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .