Tuesday, May 18, 2010
Let me start by saying don't make this yet because I've never made it before and I haven't tasted it. You need to wait 24 hours. I'll let you know tomorrow. OKAY, its tomorrow Wednesday, May 19th. I give this a thumbs up! I found that it needed a little salt, but once I put it on a saltine cracker it was fine. The fish maintained it's firmess. I will note, that I neglected to put in 2 bay leaves in the oil along with the other spices, and I should have done that, so please include that in the recipe.
According to epicurious.com
Of Spanish origin, escabèche is a dish of poached or fried fish, covered with a spicy marinade and refrigerated for at least 24 hours. It's a popular dish in Spain and the Provençal region of France, and is usually served cold as an appetizer.
Okay so I got this idea this morning reading the blog of one of my newest followers. Nathan made sardines in escabeche. Click here.
Of course, I can't find fresh sardines here, nor frozen for that matter, but it looked so yummy that I had to make it with something. I opened the freezer and I had tilapia fillet. As a child, I remember my mother making this with swordfish. I didn't like it. It was always too dry, but then again my mother is not known for her cooking. I didn't want to make a large batch just in case I repeated my mother's creation, but just from tasting it tonight I think I've got a winner. You can use just about any fish or shellfish you prefer.
To make this escabeche I used
4 tilapia fillets (about 1 lb)
3/4 cups olive oil
1/2 cup vinegar
1/2 red onion sliced
6 cloves of garlic
1 tbsp paprika
1 tbsp oregano
1 tbsp salt
Flour your fish fillets on both sides. Slice your onions. You need not peel your garlic, just press it with the side of your knife. Warm your olive oil on medium high and brown your fillets. Remove the fish from the oil and place in a glass or ceramic bowl. Lower the heat of the oil. You should have a lid handy in case you encounter splattering from here on. Drop in your onions and garlic. Let this cook for about 10 minutes. Add your paprika, oregano, salt, pepper. Stir and let it simmer for about 5-10 more minutes. Carefully (keep your lid handy) add your vinegar. Let this simmer for about 5 minutes. Pour your mixture over your fish. Let it cool, cover and refrigerate for 24 hours. (I also threw in about 1 tsp of chopped hot pepper that I had frozen in the refrigerator.)
I'll be back tomorrow to tell you if it's a go. It looks good though, right? It's good.