Escabeche

Total Time:
21 min
Prep:
15 min
Inactive Prep:
3 min
Cook:
3 min
Yield:
6 appetizer servings
Level:
Intermediate

Ingredients

  • 1 1/2 pounds Spanish mackerel fillet, cut into thirds
  • 2 tablespoons Emeril's Original Essence, recipe follows
  • 3 tablespoons Spanish olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup chopped yellow onion
  • 2 tablespoons chopped fresh parsley leaves
  • Juice of 1 orange

Directions

Liberally season the flesh side of the mackerel with the Essence.

Heat 2 tablespoons of the olive oil in a 12-inch fry pan over medium-high heat. Add the mackerel, seasoned side down. Season the skin with the salt and cook for 3 minutes. Flip the fish to the other side and add the remaining tablespoon of olive oil, the yellow onion, parsley, and orange juice. Turn off the heat and let sit for 3 minutes.

Serve the fish hot with crusty bread.

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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