Grilled Fish en Escabèche

Name: Grilled Fish en Escabèche (Poissons Grillés en Escabèche)
Cuisine: France
Ingredients: 18 small full-flavored fish, such as sardines, baby rougets, or smelts (about 2½ pounds [1.1 kg] total); or 6 medium-size fish such as small mackerel (6 to 8 ounces [170 to 225 g] each); or 3 larger fish, such as Spanish mackerel (about 12 ounces [340 g] each); or 1 thick tuna steak (about 1½ pounds [675 g]); 18 small full-flavored fish, such as sardines, baby rougets, or smelts (about 2½ pounds [1.1 kg] total); or 6 medium-size fish such as small mackerel (6 to 8 ounces [170 to 225 g] each); or 3 larger fish, such as Spanish mackerel (about 12 ounces [340 g] each); or 1 thick tuna steak (about 1½ pounds [675 g]); 18 small full-flavored fish, such as sardines, baby rougets, or smelts (about 2½ pounds [1.1 kg] total); or 6 medium-size fish such as small mackerel (6 to 8 ounces [170 to 225 g] each); or 3 larger fish, such as Spanish mackerel (about 12 ounces [340 g] each); or 1 thick tuna steak (about 1½ pounds [675 g]); 18 small full-flavored fish, such as sardines, baby rougets, or smelts (about 2½ pounds [1.1 kg] total); or 6 medium-size fish such as small mackerel (6 to 8 ounces [170 to 225 g] each); or 3 larger fish, such as Spanish mackerel (about 12 ounces [340 g] each); or 1 thick tuna steak (about 1½ pounds [675 g]); 2 tablespoons olive oil (for coating the fish and brushing the grill); 2 tablespoons olive oil (for coating the fish and brushing the grill); 2 tablespoons olive oil (for coating the fish and brushing the grill); coarse salt; 5 tablespoons olive oil; 5 tablespoons olive oil; 1 medium-size red onion, sliced very thin; 1 small fennel bulb; 1 clove garlic, chopped fine; ¾ cup [175 ml] white wine; ½ cup [125 ml] good-quality white wine vinegar; 1 pinch saffron (optional); salt; pepper

Poissons Grillés en Escabèche

Preparation info

Makes
6
first-course servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

For Grilling

18 small full-flavored fish, such as sardines, baby rougets, or smelts (about 2½ pounds [1.1 kg] total);

Europe
France
Starter
Pescatarian
Gluten-free

Method

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