Striped bass en escabeche

6 servings

Ingredients

Quantity Ingredient
1 cup Water
¼ cup Fresh lime juice
1 teaspoon Salt
6 slices Striped bass; 1\" thick - (abt 3 lbs)
½ teaspoon Black peppercorns
½ teaspoon Coriander seeds
½ teaspoon Cumin seeds
2 Whole cloves
1 Piece Cinnamon stick -; (1/2\" long)
2 Whole Allspice berries
2 Garlic cloves
½ cup White wine vinegar
½ cup Water
½ teaspoon Oregano; toasted
2 smalls Bay leaves
10 smalls Garlic cloves; toasted, and peeled
2 teaspoons Salt
½ teaspoon Sugar
½ cup Olive oil
¾ cup Red wine vinegar
1¼ cup Water
½ cup Safflower oil

Directions

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 spice-garlic 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 1¼ 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. This recipe yields 6 servings or enough filling for 12 Sambutas (recipe included in this collection.).

Comments: To toast dried herbs and garlic, heat a small non-stick pan over medium heat. Toss the oregano for a few seconds, then remove from the pan.

You are only toasting it enough to release the flavorful oils. Toast the garlic in the same way, with its skin on. When the skin is browned, remove from the heat, peel, and use as directed.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6229 broadcast 04-01-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-15-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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