Grilled Flounder Escabèche

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in
Mastering the Grill: The Owner's Manual for Outdoor Cooking

By Andrew Schloss and David Joachim

Published 2007

  • About

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.