Best Escabeche Of Trout Recipes

Escabeche of Trout image

Provided by Level Agency

Categories Mains

Time 1h22m

Number Of Ingredients 13

1/3 cup all-purpose flour
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 (6- to 8-ounce) small whole trout, head-on, scaled, gutted, and rinsed
1/3 cup olive oil
1 medium red onion, thinly sliced
3 cloves garlic, sliced
6 sprigs fresh thyme
1/2 teaspoon freshly ground coriander
1/2 teaspoon smoked paprika
1 1/2 cups dry white wine
1/2 cup white wine vinegar
3 (3-by-1-inch) strips lemon zest

Steps:

Combine the flour, 1 teaspoon salt, and 1/4 teaspoon black pepper in a 1-gallon zip-top bag. Pat the trout dry, add to the bag with the seasoned flour, and toss to coat.
Heat the olive oil in a 12-inch saute pan set over medium-high heat until it shimmers. Carefully add the trout to the pan. Cook on each side for 1 minute.
Using tongs or a fish spatula, transfer the trout to a 13-by-9-inch glass baking dish. Reduce the heat to medium, add the onion, and cook until translucent, approximately 5 minutes. Add the garlic and cook for an additional minute. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, thyme, coriander, paprika, white wine, vinegar, and lemon zest. Decrease the heat to low and simmer, uncovered, for 10 minutes.
Remove the marinade from the heat and pour over the trout. Refrigerate, uncovered, for at least 1 hour before serving. Serve cool or at room temperature with the sauce and onions. Refrigerate, covered, for up to 12 hours.

Mom's Filipino Escabeche image

Provided by merpius

Categories Filipino

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1 medium salmon fillet
oil, for pan frying
2 cups water
1/4 teaspoon salt
3 tablespoons soy sauce
3 tablespoons vinegar
2 tablespoons sugar
1 tablespoon peppercorns or 1 teaspoon ground pepper
2 tablespoons cooking oil (reserved from frying the fish)
4 garlic cloves, minced
1/4 cup sweet onion
1/4 cup ginger, cut into strips
1/2 cup carrot, julienne cut
1/2 cup red bell pepper, cut into strips
1/2 teaspoon cornstarch, mixed in water to a paste

Steps:

Fish:
Use a large frying pan and put enough oil to cover the bottom with about 1/4 inch.
Pan fry the fish in the oil on medium heat. If you are using a fillet start with the flesh side down. You may need to score the skin of a whole fish in order to allow it to cook through.
Once the fish is fully cooked set aside some of the cooking oil and arrange the fish on a serving plate.
Sauce:
Stir the water, vinegar, soy sauce, sugar, salt and pepper/pepper corns together in a mixing bowl.
The mixture should have a strong flavor of balanced sweet, sour, and salty. Add additional sugar, vinegar and/or soy sauce until you achieve this balance. Then set aside.
Saute garlic in the reserved oil in a wok on medium-high heat until golden.
Add onion and saute until it is also golden.
Add ginger and saute until flavors blend.
Add carrots, stir briefly then add liquid mixture.
Mix sauce until flavors blend nicely.
Simmer approximately 1 minute.
Taste again and re-balance the flavors.
Add bell pepper and corn starch mixture and stir together.
Simmer until reduced to about a cup.
Ladle the sauce over the fish and serve.

Nutrition Facts : Calories 193.2, Fat 7.2, SaturatedFat 1.1, Cholesterol 27.6, Sodium 652.5, Carbohydrate 21.2, Fiber 5.6, Sugar 5.8, Protein 14.1

Escabeche image

Provided by Food Network

Categories appetizer

Time P2DT45m

Yield 4 servings

Number Of Ingredients 16

Salt and pepper
Flour, for dusting
3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets
Canola oil, for frying
1 red onion, julienne
2 red peppers, julienne
2 yellow peppers, julienne
1 carrot, peeled sliced in thin rounds
4 cloves garlic, sliced thin
1/4 jalapeno chile, minced
1 tablespoon ketchup
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon peppercorns
1 shot hot pepper sauce
2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and seasoned with salt

Steps:

Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.