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Pacific Black Cod Escabeche
Pacific Black Cod Escabeche
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Tangy marinated black cod fillets for a flavorful escabeche dish.
Ingredients:
  • 3/4 cup extra virgin olive oil, divided
  • 2 to 3 red, yellow, and green bell peppers, seeded and julienned
  • 1 white onion, julienned
  • 1 carrot, julienned
  • 1 habanero or scotch bonnet chili, seeded and minced
  • 1 cup white or cider vinegar
  • 3/4 pound pacific black cod (sablefish) fillets, pin bones removed, cut into 4 inch pieces
  • Salt and pepper
  • 1/2 cup flour for dredging
  • 1 bay leaf
  • 6 allspice berries
Instructions:
  • Prepare the escabeche vegetable vinegar mix by heating a generous 1/2 cup of olive oil in a large sauté pan over medium-high heat. Sauté the bell peppers, onion, carrot, and chili until tender (5-10 minutes). Incorporate vinegar, bay leaf, and allspice berries. Remove from heat and set aside.
  • Prepare the fish fillets: Dry them with a paper towel and season both sides with salt and pepper. Coat them evenly in flour. Heat oil in a pan over high heat, then add the fillets. Cook each side for 1-2 minutes until partially cooked.
  • Marinate the half-cooked fish fillets in a ceramic or pyrex dish with the vegetable vinegar mixture. Chill in the fridge overnight for a firmer texture as the fish completes cooking in the tangy marinade.
  • To serve: Allow the dish to come to room temperature. Present on a small plate, a crispy crostini, or inside a cheese taco for a speedy fish taco. Store in the refrigerator; keeps well for several days.

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