Escabeche with tomatillo salsa
( SERVES 4 )
Often confused with ceviche (which is marinated raw fish), in escabeche the raw fish is lightly cooked before being pickled. Preferably use firm white-fleshed fish fillets at least 1cm thick.
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|4 fillets||White fish, firm, such as gurnard, cod or snapper|
|½ cup||Olive oil|
|4||Black peppercorns, lightly crushed|
|2 cloves||Garlic, finely sliced|
|¼ tsp||Cumin seeds, ground, toasted|
|¼ tsp||Dried oregano|
|1||Green chilli, deseeded and chopped|
|1||Onion, thinly sliced|
|½ cup||White wine vinegar|
|1 cup||Tomatoes, ripe, or tomatillos, diced|
|½ cup||Red capsicum, peeled, seeded, roasted and diced|
|1 tsp||Chilli, deseeded and finely chopped|
|½ tsp||Cumin seeds, ground, toasted|
|2 tbsp||Olive oil|
- Place the fish fillets in a large shallow ceramic dish and pour over the lime juice, turning once to ensure they are completely coated in juice. Cover and leave to marinate for 15 minutes.
- Drain the fish and pat dry using kitchen paper. Heat 2 tablespoons of the oil in a large frying pan and pan-fry the fillets for 1-2 minutes on each side, depending on thickness. You want them to be only just cooked. Transfer to the shallow dish.
- Heat the remaining oil in the frying pan. Add the peppercorns, garlic, cumin, oregano, bay leaves and chilli and cook over a low heat for about 2 minutes. Add the onion and vinegar and bring to the boil. Season with salt.
- Pour pickling mixture over the fish and leave to cool. Cover the dish and place in the refrigerator to marinate for 24 hours.
- To serve, drain off the liquid and serve with a tomatillo salsa and warm soft tortillas.
- Combine all the ingredients in a small bowl and season with salt to taste. Cover and refrigerate.
Tip: You could also use pickled jalapenos, large green olives, chunks of avocado, or roughly chopped coriander leaves.