Ricks Seared Fish In Escabeche Recipes

GRILLED SALMON ESCABECHE

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to medium-high, then turn off one of the end burners before cooking.
• While the grill heats, pat the salmon dry, and set aside to air-dry. In a metal 3-quart dish (like a 9-by-13-inch pan), large (12-inch) oven-safe skillet or a disposable aluminum pan, stir together the lime juice, vinegar, oil and sugar. Add the fennel, thyme and garlic. Season generously with salt and pepper, and stir to combine.
• When your grates are heating (or on a gas grill, when your grill is nearing temperature), put the dish over indirect heat (where there aren't any coals or where the burner is turned off). Cover the grill and let the fennel mixture warm until the grill reaches temperature, about 5 minutes.
• When you're ready to grill, season the salmon all over with salt and lightly coat with olive oil. Take the salmon, a tightly folded paper towel soaked with olive oil, a fish spatula and a rimmed baking sheet to the grill. Using gloved hands, transfer the dish of pickled fennel to the baking sheet (or another heat-safe surface, like concrete).
• Clean the grates with a grill brush, then oil the grates with the paper towel. Add the salmon skin-side down over direct heat (above the flame). Cover the grill and cook until the skin is browned and releases easily from the grates and the flesh is opaque three-quarters of the way up the sides, 3 to 6 minutes, depending on the thickness of your fish. Check the fish often and move it around the fire to avoid flare-ups.
• As the fish finishes, nestle it skin-side up among the pickled fennel. Let sit for 5 minutes or up to 30, until the fish is cooked through. Eat with the pickled fennel. Leftovers can be refrigerated and eaten cold or at room temperature the next day. (Remove the skin as it will be soggy at this point.)

KINGFISH ESCABECHE WITH AVOCADO

Steps:

• Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a plate. Dredge the fish fillets in the seasoned flour, tapping off the excess. Put a large skillet over high heat and coat with the canola oil. When the oil is shimmering, lay the fish fillets in the pan and cook until well browned, 5 to 6 minutes. You want a good sear, so don't move the fish around, just let it do its thing. Turn the fillets over and sear until just about cooked through, 2 minutes. Transfer the fillets to an 8 × 8-inch baking dish. Scatter the carrot, onion, and bell pepper on top of the fish and set aside.
• Put a small pot over medium heat and add the vinegar, 1/4 cup water, the agave, mustard seeds, bay leaf, thyme, and 1 teaspoon salt. When the mixture reaches a boil, pour it over the fish and cover with plastic wrap. Marinate at room temperature for at least 1 hour or up to 8 hours in the refrigerator. If chilling, bring to room temperature before serving.
• To serve, discard the thyme sprig and bay leaf. Divide the fish among 4 small plates and spoon the vegetables and the marinade on top. Scatter some chunks of avocado on top. Drizzle with olive oil and garnish with cilantro leaves.
• Toasting Spices
• Put the spices in a dry skillet. Set over medium-low heat and toast, shaking the pan so the spices don't scorch, for just a minute to release the fragrant oils.
• Avocados
• Living in Miami, I often use Florida avocados, which are really large, easily four times the size of Hass avocados, with a smooth green skin. Most people think they have no flavor, but I find that while they're not as creamy and rich as Hass, they possess subtle nuances of flavor-plus they're less expensive! Because avocados can vary greatly in size, I call for cup measurements in the recipes.

FILIPINO FISH ESCABECHE

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
• Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.