Grilled Fish en Escabèche

Poissons Grillés en Escabèche

Preparation info

  • Makes


    first-course servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About


    For Grilling

  • 18 small full-flavored fish, such as sardines, baby rougets, or smelts (about pounds [1.1 kg] total);


To Prepare the Fish and the Grill

If you’re using whole fish, have them scaled and gutted. If you’re using sardines, you may need to do this yourself, by running your finger along the inside of the stomach cavity, under cold running water, to remove the viscera and then rubbing the sardines, still under cold running water, to get rid of the scales.

An hour before you’re ready