Mero en Escabeche

Soused or Pickled Red Grouper

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

Mero, or red grouper, is a tropical sea bass. Mediterranean grouper is sometimes available in England, but sea bass, striped bass, haddock or mackerel are all suitable for this dish.


  • 3 lb. fillets of red grouper, or other suitable fish
  • 2 whole cloves garlic
  • 2


Cut the fish fillets into 1½-inch pieces and season with salt. Heat 2 or 3 tablespoons of the olive oil in a frying pan and fry the pieces of fish. Lift out and place in a deep glass or porcelain bowl.

Combine the onions, garlic, bay leaves, peppercorns and vinegar in a saucepan and simmer until the onion is tender. Cool. Add the remaining olive oil and the olives and pour over the fish