Escabeche (es-kah-BECH-ay) is usually associated with Mediterranean cuisine. It is not a recipe as much as it is a preparation. At its most basic it is fish marinated overnight or longer in something acidic before serving.
It is traditionally served cold or at room temperature on a hot day. The acid in the marinade is usually vinegar but can also include citrus juice or wine. Essentially it is pickling, but I hesitate to admit that because I don’t want any preconceived notions about pickled fish turning you away from this perfectly delicious recipe.
That said, there are versions of escabeche in many, many cultures. It is not always made with fish either. In Spain chicken, rabbit or pork versions are common.
There are examples in Pacific-Asian cuisine also. But the origin of the word escabeche is Persian. The idea was brought to Spain by the Arabs during the Moorish conquests. The word derives from al-sikbaj, the name of a popular meat dish that was cooked in a sweet and sour sauce, usually vinegar and honey or date molasses.
Today I take my cues for my version from Rick Bayless and have developed a pan-seared red snapper escabeche with decidedly Latin flavors.
I have gone bold too. My version has oregano and marjoram. Like Mr. Bayless’ recipe, I have included fruity apple cider vinegar and lots of spicy jalapenos too. I have opted to serve mine at room temperature after marinating overnight in the refrigerator. But his inspiration recipe is served warm. Either way is fine, but I think you will notice that the fish absorbs a lot of the escabeche flavor and it is worth planning this dish ahead of time to get as much umph as possible, IMHO…
Pan Seared Red Snapper Escabeche serves 2
CLICK here for a printable recipe
- 1 boneless and skinless red snapper fillet, about 3/4 lb.
- 1⁄4 c olive oil, plus 1 tablespoon
- 1 onion, sliced into 1/4‑inch slivers
- 1 carrot, cut into 1/4‑inch dice
- 3 clv garlic, peeled and roughly chopped
- 2 whole cloves
- 1⁄8 t freshly ground pepper
- 1 c chicken stock
- 2 T apple-cider vinegar
- 2 bay leaves, whole
- 3 sprigs fresh oregano, roughly chopped, plus whole sprigs for garnish
- 1⁄4 t dried marjoram
- 1 one-inch piece cinnamon stick, preferably Mexican canela
- coarse salt
- 2 large fresh or pickled jalapeno chiles, stemmed, seeded, and thinly sliced lengthwise
- parsley as a garnish
- corn tortillas
- 1 ripe avocado, peeled and sliced
In a large, well-seasoned cast-iron or nonstick skillet, heat 1/4 cup oil over medium-high heat. Pat fish dry. Cook the fish, undisturbed until brown and no longer sticking to the pan, 3 to 4 minutes. Turn, and cook until the second side is brown and fish flakes, 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, oregano, marjoram, and cinnamon. Cover, and simmer over medium-low heat for 15 minutes. Season with salt, and stir in jalapeno strips. Cover until ready to proceed.
Arrange fish on a serving platter, and spoon escabeche over top. As it comes to room temperature the fish and vegetables will absorb much of the liquid. It may be served now, but it is even better if it is covered and refrigerated overnight. Bring it back to room temperature before serving. Garnish with sprigs of oregano and parsley and serve with warm corn tortillas and avocado slices.
SERIOUS FUN FOOD
Greg Henry
Sippity Sup
I woke up craving pancakes (the last one I had was like 4 months ago) and found your awesome recipe. They’re really less carbageddon than classic one but without sacrificing the taste!
Thanks for sharing this!
Peace
Mike
Am I too late? Fluffy!
I am afraid so. I already did the video drawing. It will be posted in a couple of hours. GREG
Great giveaway and thanks for the butter! The butter is just in time for a bake sale 🙂
RT-ed and drooled at!
And I mean CRAVING, as in my mouth is watering like one of Pavlov’s dogs, CRAVING. Well done. Loving this pancake fest of yours. (Oh, and I tweeted!) xo
Very much enjoy your postings and site. Thank you for the recipe the whole wheat pancakes is what I also order and will enjoy making them at home. I concur in you comments on using cast iron. Both daughters are always trying to walk off with my cast iron griddle.
I have been drooling over all of your pancake posts! I tweeted about the giveaway.
I can’t wait to check out the rest of your pancakes. Even though I am American, I prefer thin Swedish pancakes…what can I say. But I love your whole wheat version!
Ah, Greg, you are bringing it all back: pancake nights at home when I was a kid and dad flipping the pancakes on his cool electric griddle. Your pancakes are beautiful and homey and all-American and I love them!
The pancake pan is a riot! Loads of fun! I did indeed retweet!
That pan is adorable and your pancakes look so fluffy and delicious. You’re right, there’s nothing like a stack of classic buttermilk pancakes (but love that they’re whole wheat).
Re-tweeted this giveaway. @cookincanuck
Those look awesome and so does that pan. The grand-kids would love pancakes for dinner at grandma’s house with all the fun shapes!!
You know I’m crazy about sweets and pancakes…the fork is ready for these glorious pancakes more honey!
Tweeted!!
Cheers,
Gera
Tweet tweet! 🙂
Thanks for taking us on a pancake tour! I can’t wait to try these all. Never again will I be bored with pancakes since I have all these options!
-Bianca
I am anxious to try this recipe, because I have to admit that other whole-wheat recipes have left me wanting. All I’ve tried in the past have been tough and dry, requiring inordinate amounts of butter and syrup to get down (not that that’s a bad thing!). These look delightful, and I’m anxious to give them a whirl. Thanks!
These are not as light as traditional pancakes. If you don’t like whole wheat pancakes, these may still leave you wanting. But the bit of sugar and the resting time go along way towards bringing these reasonably close to the original. GREG
Great great pancakes and what a sweet give-away! Love the idea of wheat germ and whole wheat in there. That stack is calling my name… YUM!!
I RT’d!
That’s what I would have loved to have for breakfast! Very yummy!
Made whole wheat cakes myself this weekend, using my cast-iron griddle. I love cast iron too. Topped mine with a home-made apple topping. I’ll post it soon.
Looks much yummier than the oatmeal I had this morning
every Sunday morning! (sometimes Saturday too!). Thank you for this recipe — I will definitly try it!
Oh, and I want that pan! 😉
Please tell me how to put a retweet button my my site. And, you know I have to have this pan. Are the wholewheat good? I love love buckwheat pancakes.
But, a question. Of course, you wouldn’t post them if they weren’t good.
What a cool way to make pancakes! I love whole grain pancakes…and this weekend experimented with “oatmeal cookie” pancakes. YUM! Great giveaway! Thanks!
I did it. Retweeted, twittered, tweeted …I am new at this! (@rusthawk)
Thanks for the chance to win!
You must stop with your pancake posts. I have a serious craving. Tweeted, by the way.
Okay, you have forced me to log into twitter and retweet this! I haven’t used twitter in a long time, but I am really hoping to win that pan! My 5‑year old daughter would LOVE it!
As Chris so boldly said on my latest post, you have inspired me to make these whole grain cakes that I had in Texas at a place called ‘Cindy’s’ in Addison, that my friends took me out for my going back home and leaving them again breakfast. I keep thinking I will duplicate them, and I did! Oh you so inspire me…
Okay so I am also kissing some ‘duff’ right now 🙂
I also bought two sets of those mini cake molds for my mom-in-law and loved using them, well glad I only visit the herd of Stelling children a few times a year- Phew! making zillions of mini cakes for a crowd is daunting so early, and no caffeine in the diet…
That first photo is absolutely perfect, Greg. The syrup cascading over the pancake edges and the mountains of strawberries in the background make it look like a landscape. Great styling and photos.
And since there’s a live drawing this week, I guess you do still have your eyebrows after the flambe for the crepes;)
I made a whole wheat yogurt pancake recipe for Olivio products. I didn’t know whole wheat pancakes could taste so good! Yours look awesome, but I would expect no less!
I’ve been in pancake bliss all week but this tips it right into ecstasy! I will definitely try my cast iron skillet for my next batch of p’cakes (using your recipe, natch!)
What a great giveaway — I need this pan, so I tweeted this post!
Greg, Oh, Greg. You touched my heart by making some pancakes that I would be proud to serve the family! Now tell me, are they light and fluffy or still a bit WW heavy? not that I mind, you wonderin’
fairly light and fluffy… GREG