Escabeche Recipe

a dish of fish that is fried then marinated in vinegar and spices” so we are adding some tang and bite to fresh sardines for a great starter or lunch with salad or maybe if you want some tapas style dishes for dinner.

10mins to prepare and 10mins to cook –serves 4


For the marinade
1 red onion, peeled and finely sliced
1 dried chilli
2 bay leaves
1tsp coriander seeds, crushed
5 black peppercorns
Sprig thyme
1 strip orange zest
1 carrot, peeled and cut into fine matchsticks (julienne)
75ml (3fl oz) white wine vinegar
100ml white wine
12 sardines, scaled and gutted or 4 fish fillets such as mackerel or red mullet

Place all the ingredients for the marinade in a small pan and bring to the boil. Simmer for five minutes or so until the carrots are no longer raw, but still retain some crunch and the alcohol has cooked off.
Heat a little oil in a pan and sear the sardines or other fish on both sides for 2-3 minutes until just cooked. Lay the fish in a shallow dish and pour over the marinade.

Refrigerate until needed and serve at room temperature.

Recipe courtesy of Tesco 
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