Fish Escabeche (Pescado en Escabeche) (Emeril Lagasse) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1/2 cup all-purpose flour |
2 teaspoons essence, recipe follows |
3 pounds firm white fish fillets |
1 cup olive oil |
2 large yellow onions, thinly sliced |
4 cloves garlic, thinly sliced |
2 serrano peppers, seeded and thinly sliced |
2 bay leaves |
1 sprig fresh thyme |
12 whole black peppercorns |
1/2 teaspoon salt |
1/4 teaspoon red pepper flakes |
1/2 cup white wine vinegar |
leaf lettuce, garnish |
chopped, peeled fresh tomatoes, garnish |
green olives, garnish |
lemon wedges, garnish |
Directions:
1. In a large shallow dish, combine the flour and Essence. Dredge the fish in the flour to lightly coat.
2. In a large skillet or saute pan, heat about 1/4 cup of the oil over medium-high heat. Add the fish in batches and cook until brown on both sides and just cooked through, adding more oil as needed for each batch. Remove and drain on paper towels.
3. In a clean skillet, heat 1/4 cup of oil over medium heat. Add the onions, garlic, peppers, bay leaves, thyme, peppercorns, salt, and pepper flakes. Cook, stirring occasionally until the onions are soft and starting to color, 8 to 10 minutes. Remove the onion mixture from the heat and add the vinegar. Stir to combine and let cool completely.
4. Lay the fish in glass baking dish. Pour the cooled mixture over the fish, cover tightly, and refrigerate at least 12 and up to 24 hours.
5. To serve, arrange a bed of lettuce on the bottom of a large platter. Arrange the fish over the lettuce and garnish with the tomatoes, green onions, olives, and lemon wedges. Serve chilled.
6. Essence (Emeril's Creole Seasoning):
7. 2 1/2 tablespoons paprika
8. 2 tablespoons salt
9. 2 tablespoons garlic powder
10. 1 tablespoon black pepper
11. 1 tablespoon onion powder
12. 1 tablespoon cayenne pepper
13. 1 tablespoon dried leaf oregano
14. 1 tablespoon dried thyme
15. Combine all ingredients thoroughly and store in an airtight jar or container.
16. Yield: about 2/3 cup
17. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
|
|