Escabeche

Ingredients

• 1 1/2 pounds Spanish mackerel fillet, cut into thirds
• 2 tablespoons Emeril's Original Essence, recipe follows
• 3 tablespoons Spanish olive oil
• 1 teaspoon kosher salt

• 1/2 cup chopped yellow onion
• 2 tablespoons chopped fresh parsley leaves
• Juice of 1 orange

• Emeril's ESSENCE Creole Seasoning
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper

• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme