KINGFISH ESCABECHE WITH AVOCADO

Kingfish Escabeche with Avocado image

Escabeche is a classic Spanish preparation in which you sear fish or meat, then marinate it in a vinegar sauce until it's sort of pickled. Unlike ceviche, which is raw fish "cooked" by citrus juice, escabeche is cooked first. The bracing and acidic vinegar cuts through oily fish such as kingfish (also called king mackerel), herring, or bonito just perfectly. This super simple dish makes a light, flavorful starter that wakes up the taste buds and hits the spot on a hot day.

Yield serves 4

Number Of Ingredients 15

Ingredients

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
Four 3-ounce kingfish or mackerel fillets, 1 inch thick, skin removed
2 tablespoons canola oil
1 carrot, thinly sliced on a mandoline
1/2 small red onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cup sherry vinegar
1 tablespoon agave nectar
2 teaspoons mustard seeds, toasted (see Note)
1 bay leaf
1 fresh thyme sprig
2 cups 1-inch diced ripe avocado (see Note)
2 tablespoons extra-virgin olive oil
Fresh cilantro leaves

Steps:

Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a plate. Dredge the fish fillets in the seasoned flour, tapping off the excess. Put a large skillet over high heat and coat with the canola oil. When the oil is shimmering, lay the fish fillets in the pan and cook until well browned, 5 to 6 minutes. You want a good sear, so don't move the fish around, just let it do its thing. Turn the fillets over and sear until just about cooked through, 2 minutes. Transfer the fillets to an 8 × 8-inch baking dish. Scatter the carrot, onion, and bell pepper on top of the fish and set aside.
Put a small pot over medium heat and add the vinegar, 1/4 cup water, the agave, mustard seeds, bay leaf, thyme, and 1 teaspoon salt. When the mixture reaches a boil, pour it over the fish and cover with plastic wrap. Marinate at room temperature for at least 1 hour or up to 8 hours in the refrigerator. If chilling, bring to room temperature before serving.
To serve, discard the thyme sprig and bay leaf. Divide the fish among 4 small plates and spoon the vegetables and the marinade on top. Scatter some chunks of avocado on top. Drizzle with olive oil and garnish with cilantro leaves.
Toasting Spices
Put the spices in a dry skillet. Set over medium-low heat and toast, shaking the pan so the spices don't scorch, for just a minute to release the fragrant oils.
Avocados
Living in Miami, I often use Florida avocados, which are really large, easily four times the size of Hass avocados, with a smooth green skin. Most people think they have no flavor, but I find that while they're not as creamy and rich as Hass, they possess subtle nuances of flavor-plus they're less expensive! Because avocados can vary greatly in size, I call for cup measurements in the recipes.