Continue After Advertisement
Ingredients
-
4
4-5 oz fillets of oily fish such as mackerel or tuna steaks
-
4 tablespoons
olive oil
-
1/2
onion, thinly sliced
-
pinch of salt, extra if needed
-
1
bay leaf, torn
-
2
garlic cloves, thinly sliced
-
3 tablespoons
white wine vinegar
-
2 tablespoons
finely chopped flat-leaf parsley
Directions
-
Heat the oil in a frying pan set over medium heat. Gently cook the fish fillets or steaks for a couple of minutes on each side, until cooked through. Remove and set aside.
-
Pour the oil from cooking the fish into a small pan, add the onion, salt, and bay leaf and sauté gently over a low-medium heat until the onion is translucent. After about 5 minutes, add the garlic and cook for a further 1-2 minutes. Next, add the vinegar and bring to the boil. Turn the heat down and simmer gently for a couple of minutes.
-
Remove from the heat and allow to cool a little before adding the parsley. Stir, then pour over the cooked fish. Leave to cool before serving at room temperature; alternatively, the escabeche will keep in the fridge for several days. Taste before serving and add more salt if necessary.
See what other Food52ers are saying.