Spanish Escabeche with a Twist

Ingredients

• 1 kg (2.2 lbs) fish fillets (mackerel, sardines, or any firm white fish) 1 kg (2.2 lbs) fish fillets (mackerel, sardines, or any firm white fish)
• 1 cup (240 ml) olive oil 1 cup (240 ml) olive oil
• 1 cup (240 ml) white wine vinegar 1 cup (240 ml) white wine vinegar
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 4g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 25g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the olive oil, white wine vinegar, minced garlic, bay leaves, honey, dried rosemary, dried thyme, dried oregano, salt, and pepper. Mix well to create the marinade.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them, ensuring they are fully coated. Cover the dish and refrigerate for at least 2 hours, allowing the flavors to meld together.
3. 3.
   Heat a grill or grill pan over medium-high heat. Remove the fish fillets from the marinade, shaking off any excess, and place them on the grill. Cook for 3-4 minutes on each side, or until the fish is cooked through and has a slightly charred appearance.
4. 4.
   While the fish is grilling, strain the marinade to remove the solids. In a small saucepan, heat the strained marinade over medium heat until it comes to a simmer. Simmer for 5 minutes to allow the flavors to intensify.
5. 5.
   Once the fish is cooked, transfer it to a serving platter and pour the simmered marinade over the top. Garnish with thinly sliced onions and fresh herbs if desired.
6. 6.
   Serve the Spanish Escabeche warm or at room temperature, allowing the flavors to fully develop. Enjoy with crusty bread or a side of vegetables.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality. If using whole fish, make sure to clean and fillet them properly before marinating.
• White wine vinegar — Opt for a good quality white wine vinegar to enhance the flavor of the marinade.
• Honey — Use a mild-flavored honey to balance the tanginess of the vinegar without overpowering the other flavors.
• Dried herbs — If you prefer, you can use fresh herbs instead of dried ones. Simply double the amount of fresh herbs called for in the recipe.

Tips & Tricks

• For a smoky flavor, you can grill the fish over charcoal instead of using a grill pan.
• If you prefer a milder taste, reduce the amount of vinegar in the marinade.
• Experiment with different types of fish or meat to find your favorite combination.
• Allow the fish to marinate for longer periods, up to 24 hours, for a more intense flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and enjoyed as a cold appetizer or in sandwiches.

Serving advice

Serve the Spanish Escabeche as an appetizer or tapas, accompanied by crusty bread to soak up the flavorful marinade. Garnish with thinly sliced onions and fresh herbs for an added visual appeal.

Presentation advice

Arrange the grilled fish fillets on a platter, drizzle the simmered marinade over them, and garnish with thinly sliced onions and fresh herbs. The vibrant colors of the dish will make it an eye-catching centerpiece for any table.