Escabeche is great way to serve sautéed fish chilled, and can easily be used as an entrée or a first course in a salad. This dish differs from a seviche in that escabeche is a fully cooked dish, and the seviche is essentially a raw fish dish marinated over time in a high acid marinade to cook the flesh. For those who want to incorporate more fish in everyday menus but are unable to eat raw foods, escabeche is a great menu item to try.
The marinade generally uses white vinegar or a vinegar and white wine combination as the base. Fresh herbs or dried herbs can be used for flavor, or they can be substituted for spices like cumin and peppercorns or even coriander and celery seeds. Onions, garlic, shallots, peppers (both sweet and hot) can all be used. Try adding grated rind of lime or orange for citrus highlights.
This recipe calls for 1 lb. of swordfish, which cooks up quickly and holds up well to grilling and pan searing. Any fish may be used and some examples of fish that are great used in escabeche are trout, snapper, rockfish, and bonito.
Swordfish Escabeche with Basil and Mexican Oregano
Ingredients:
- 1 lb. swordfish, cut into 4 oz. pieces, see below
- About 1/2 cup olive oil, divided
- 1 large onion, sliced
- 3 cloves garlic, chopped
- 1 cup white wine vinegar
- 1 tsp dried Mexican oregano
- 1/2 tsp dried basil leaves
- 1/2 tsp cracked black peppercorns
- 1/2 tsp salt
- 1/2 tsp dry mustard
Procedure:
- Reserve 1/4 cup of the olive oil for the marinade and set aside.
- Prepare the swordfish. Swordfish steaks or fillets often come in large pieces. If the fishmonger gives a whole piece 1 lb. portion, cut in half crosswise, then cut each in half lengthwise. This will make 4 thin fillets ready for pan searing. If the fish is already in long and thin fillets, such as a small boned trout, cut in smaller portions.
- Place a non stick frying pan over moderately high heat. Add in about 1 to 3 Tbsp of olive oil to the pan, depending on the amount needed for the fish. Place prepared fish in the pan and pan sear from 1 to 4 minutes, depending on thickness, and turn over to repeat. Cook until browned and fish is flaked and opaque. Transfer fish to a glass dish that can be covered. Reserve.
- Wipe out frying pan and place back on burner. Reduce heat to medium and add in the 1/4 cup reserved olive oil. Add in onions and cook until softened and light brown, about 5 minutes.
- Add in garlic and stir for about a minute until foamy, but do not let the garlic brown.
- Add in the white wine vinegar and bring the mixture to a boil. Remove from heat and add in the seasonings and dried herbs. Pour over the cooked fish and stir ensuring the marinade is all over the fish. Allow the fish to come to room temperature. Cover the dish, and place in refrigerator. Marinate over night or at least 8 hours before serving.
- Serve the fish at room temperature or chilled, as the main dish, appetizer or over greens as an entrée salad.
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