Escabeche
Savor the vibrant flavors of Mediterranean cuisine with this delicious Escabeche recipe. Featuring juicy oranges, ripe tomatoes, briny olives, and tender white fish marinated in a tangy blend of white wine, garlic, and fresh thyme. Perfectly seasoned with ground cumin and olive oil, this dish is a must-try for seafood lovers. Ready in just under an hour, it’s a healthy and flavorful addition to your meal rotation. Try it today!
- 18 May 2024
- Cook time 20 min
- Prep time 5 min
- 4 Servings
- 10 Ingredients
Escabeche is a delightful and tangy dish featuring marinated fish, commonly enjoyed in many Mediterranean and Latin American cuisines. It's a perfect blend of savory and aromatic flavors, making it a great choice for a refreshing and satisfying meal.
Ingredients:
Instructions:
- Peel & slice the orange: Peel the orange and separate it into segments. Keep extra juice in case you need it later.
- Chop the tomatoes: Cut the tomatoes into medium-sized chunks.
- Slice the olives: Slice the olives into rings or halves, depending on your preference.
- Slice the onion: Thinly slice the red onion.
- Mince the garlic: Finely chop the garlic cloves.
- Chop the thyme: Finely chop the fresh thyme if not already chopped.
- Lay the fish in a shallow dish. Sprinkle with a quarter of the cumin and half the thyme. Set aside while preparing the vegetables.
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the sliced onions and garlic to the skillet. Sauté until the onions are translucent, about 3-5 minutes.
- Add the tomatoes, and orange segments, and sprinkle with the remaining cumin. Stir to combine.
- Pour in the white wine, and stir. Let the mixture simmer for about 5-7 minutes, allowing the flavors to meld together.
- In another pan or the same skillet (once vegetables are transferred to a plate), heat the remaining 1 tbsp of olive oil over medium-high heat.
- Add the fish fillets to the pan, cooking each side for about 3-4 minutes or until the fish is opaque and easily flakes with a fork.
- Once cooked, transfer the fish to a plate.
- Return the vegetable mixture to the skillet. Add the olives and the rest of the fresh thyme. Stir to combine.
- Nestle the cooked fish fillets into the vegetable mixture.
- Spoon some of the sauce over the fish and let it simmer together for another 2-3 minutes to allow the flavors to meld.
- Carefully remove the fish and vegetable mixture from the skillet onto a serving dish.
- Drizzle any remaining sauce over the fish and vegetables.
- Garnish with extra fresh thyme if desired.
- Serve the Escabeche hot, accompanied by your choice of sides such as rice, crusty bread, or a fresh green salad.
Tips:
- Ensure the fish is fresh to get the best flavor and texture.
- Use a non-reactive dish, such as glass or ceramic, for marinating the fish to avoid any metallic taste.
- You can adjust the amount of garlic and cumin to suit your personal taste preferences.
- Consider adding a bit of chili pepper if you enjoy a spicy kick in your dishes.
- Make sure to let the fish marinate for at least 30 minutes to fully absorb the flavors.
Escabeche is a versatile and flavorful dish that can be enjoyed warm or cold. The marination of the fish in a mix of citrus, wine, and aromatic spices creates a delicious harmony that is sure to impress. Pair it with a light salad or crusty bread for a complete and satisfying meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 380kcal | 15% |
| Protein | |
| Protein 36g | 23% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 4.76g | 13% |
| Sugar 9g | 9% |
| Fat | |
| Fat 24g | 28% |
| Saturated 3.87g | 13% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 120ug | 14% |
| Choline 130mg | 24% |
| Vitamin B1 0.34mg | 29% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 6mg | 38% |
| Vitamin B6 0.71mg | 42% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 1.70ug | 71% |
| Vitamin C 40mg | 44% |
| Vitamin E 2.02mg | 13% |
| Vitamin K 10ug | 9% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.39mg | 0% |
| Iron, Fe 6mg | 51% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 520mg | 42% |
| Potassium, K 1030mg | 30% |
| Selenium, Se 22ug | 41% |
| Sodium, Na 520mg | 35% |
| Zinc, Zn 2.21mg | 20% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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