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4
servingsEasy
2 hr 30
By Andrew Schloss and David Joachim
Published 2007
Escabèche originated in Spain as a way of preserving fish. The marinade serves as a sort of pickle. Popular in Provence, Mexico, and Jamaica, escabèche can be served cold, warm, or at room temperature. We give this escabèche a more traditional Spanish treatment by grilling a mild white fillet and marinating it in Spanish adobo, a pungent blend of paprika, orange juice, vinegar, red wine, and green olives.