Escabeche

  • Level: Intermediate
  • Total: 21 min
  • Prep: 15 min
  • Inactive: 3 min
  • Cook: 3 min
  • Yield: 6 appetizer servings
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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

Directions

  1. Liberally season the flesh side of the mackerel with the Essence.
  2. Heat 2 tablespoons of the olive oil in a 12-inch fry pan over medium-high heat. Add the mackerel, seasoned side down. Season the skin with the salt and cook for 3 minutes. Flip the fish to the other side and add the remaining tablespoon of olive oil, the yellow onion, parsley, and orange juice. Turn off the heat and let sit for 3 minutes.
  3. Serve the fish hot with crusty bread.

Emeril's ESSENCE Creole Seasoning

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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