Category:
Main Courses, Side Dishes

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of chef Jesse Griffiths, Dai Due Supper Club

For 1 Person(s)

1 pounds fish fillets (white bass preferred, but can use almost any fish)
Flour for dusting + salt and pepper
Olive oil
1 cups mixed sliced onions, celery, carrots, fennel, peppers and garlic, in any combination
4 fresh bay leaves
Chopped fresh herbs (thyme, oregano, dill, fennel fronds, rosemary)
1 teaspoons spices (coriander seed, juniper berries, fennel seed, mustard seed in any combination)
1 cups white wine vinegar (or another light vinegar) + 1 c. water

Pickled Fish (Escabeche) Directions

Season fillets with salt and pepper and coat lightly in flour.

Heat a large pan over medium-high heat, add olive oil and cook fillets without crowding pan until lightly browned (they do not need to be fully cooked at this point).

Remove cooked fillets to a ceramic dish large enough to hold them in one or two layers. Add some more oil to the pan with sliced vegetables, herbs, bay leaves and spices and lower heat to medium. Cook vegetables, stirring often, for 2 minutes. Season lightly with salt and pepper.

Add vinegar and water to pan and bring to a boil. Pour boiling brine over fish and allow to cool to room temperature (brine should cover fish). Cover dish tightly and refrigerate. Escabeche will be good for at least a week. Serve with toasted bread or crackers.