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!
Cook time 20 min
Prep time 5 min
Ingredients:
1 orange1 lb tomatoes
1 cup olives
1 red onion
2 garlic cloves
1 tsp ground cumin
1/2 cup white wine
2 tbsp olive oil
1.50 lb white fish
1 tbsp fresh thyme
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.
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 per serving
4 ServingsCalories 380kcal
Protein 36g
Carbohydrates 18g
Fiber 4.76g
Sugar 9g
Fat 24g
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