Halibut In Escabeche Recipes

RICK'S SEARED FISH IN ESCABECHE

Steps:

• In a large, well-seasoned cast-iron or nonstick skillet, heat 1/2 cup oil over medium-high heat. Pat fish dry. Working in batches if necessary, cook in a single uncrowded layer until brown, 3 to 4 minutes. Turn, and cook until second side is brown and fish flakes under firm pressure, 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, thyme, and cinnamon. Cover, and simmer over medium-low heat for 15 minutes. Taste; season with salt (about 3/4 teaspoon), and stir in jalapeno strips.
• To serve warm, lay fillets over simmering escabeche, cover, and gently heat for 2 to 3 minutes. Place one fillet on each of six plates, and spoon some of the escabeche over each one. Garnish with sprigs of thyme. To serve cool, arrange fish on a deep serving platter, and spoon escabeche over. As it cools to room temperature, the fish and vegetables will absorb much of the liquid.

ESCABECHE OF PACIFIC HALIBUT

Steps:

• Cut the halibut fillets into 4-ounce pieces no thicker than 1-inch each.
• In a large skillet over medium-low heat, heat the olive oil. Add the carrot, onion, celery, mustard seed and coriander seed. Sweat until vegetables are crisp-tender, about 7 minutes. Add the wine, vinegar and stock; bring to a boil. Season with salt and pepper, stir in half the basil and half the chervil.
• Arrange the fish so it fits snugly in 1 layer in a casserole or baking dish. Pour the boiling marinade over the fish. The fish must be completely covered by the liquid, which will cook the fish as it cools. Allow to cool to room temperature, about 10 to 15 minutes. You can either serve immediately or serve chilled.
• Remove the fish from the liquid and reserve the liquid to use as a dressing. Plate the fish and garnish with the carrots, celery and onions. In a salad bowl, toss the lettuces and remaining basil and chervil with some of the dressing. Serve alongside the fish and vegetables.

GRILLED HALIBUT ESCABèCHE

Steps:

• Heat a grill to high. Season the fish with salt and pepper and coat with 1 tablespoon of the oil. Grill until marked on both sides and still raw in the center. Set aside.Heat the remaining tablespoon of oil in a skillet over medium-high heat. Add the onion and sauté until tender. Add the garlic, thyme, and crushed red pepper stir to heat through. Add the juices and heat to boiling season with salt and pepper. Place the fish in the boiling liquid, remove from the heat, cover, and let rest for 5 to 10 minutes, depending on the thickness of the fish. When done the fish will flake to gentle pressure. Serve portions of fish with some of the onion and liquid. It can be chilled and served cold or at room temperature.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

FILIPINO FISH ESCABECHE

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
• Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.

MUSHROOMS IN ESCABèCHE WITH RED BELL PEPPERS AND CHILES DE ARBOL

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel and seed peppers, then cut lengthwise into 1/4-inch-wide strips.
• Heat 2 tablespoons oil in heavy large skillet over high heat. Add button mushrooms; sprinkle with salt and pepper and sauté until mushrooms are softened but still hold shape, about 7 minutes. Transfer mushrooms to large bowl. Add 2 tablespoons oil to same skillet. Add shiitake mushrooms; sprinkle with salt and pepper and sauté until soft, about 5 minutes. Transfer mushrooms to same bowl. Heat 1 tablespoon oil in same skillet. Add oyster mushrooms; sprinkle with salt and pepper and sauté until soft, about 4 minutes. Transfer mushrooms to same bowl; reserve skillet.
• Toast chiles de árbol in small skillet over high heat until just beginning to darken, about 15 seconds. Transfer 3 chiles to spice mill and finely grind; reserve remaining whole chiles.
• Heat 1/2 cup oil in reserved skillet over medium heat. Add onions and sauté until translucent, about 10 minutes. Add garlic and next 5 ingredients, 1/4 teaspoon of ground chiles de árbol, and remaining 6 whole chiles de árbol; stir to coat. Add 3 cups water and both vinegars; season generously with salt. Bring to boil, stirring frequently, then pour vinegar mixture over mushrooms in bowl. Add red pepper strips. Cool completely. Cover and chill overnight. (Can be made 1 week ahead. Keep refrigerated.)
• Strain mushroom escabeche over large bowl. Arrange drained mushrooms on large platter; discard garlic cloves and bay leaves. Drizzle mushrooms with some of marinade. Garnish with parsley leaves and serve.
• *Available at some supermarkets, specialty foods stores, and Latin markets.

MOM'S FILIPINO ESCABECHE

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.