Striped Bass en Escabeche

0.0 – 0 reviews • Marinating Recipes

Yield:

filling for 12 sambutas

Ingredients

In a shallow, oven proof dish, combine the water, lime juice, and salt. Turn the slices of fish in the mixture and leave to marinate for 1 hour in the refrigerator. Turn over once halfway through the marinating time. In a mortar and pestle or a coffee grinder, combine the peppercorns, coriander and cumin seeds, cloves, cinnamon, and allspice. Grind the spices to a powder. Add the garlic and pound to a paste with the spices. In a large saucepan, combine the spicegarlic paste with the vinegar, water, oregano, bay leaves, toasted whole cloves of garlic, salt, and sugar. Bring the mixture to a boil over medium high heat. Add the olive oil, red wine vinegar, and 1 1/4 cups water to the pan, and again bring it up to a boil. Set the escabeche aside, covered. Shake the fish slices dry. In a large skillet, heat the safflower oil until very hot. Fry the slices of bass
for about 3 minutes on each side, then place on a serving platter and pour the hot escabeche mixture over them. Cover the dish and let marinate for 2 hours, at room temperature. When ready to serve, flake the fish and serve with some of the escabeche mixture.