Striped Bass En Escabeche

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.

Type: Fish
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1 cup	237ml	Water
1/4 cup	59ml	Fresh lime juice
1 teaspoon	5ml	Salt
6		Striped bass, 1" thick - (abt 3 lbs)
1/2 teaspoon	2.5ml	Black peppercorns
1/2 teaspoon	2.5ml	Coriander seeds
1/2 teaspoon	2.5ml	Cumin seeds
2		Whole cloves
1		Cinnamon stick - (1/2" long)
2		Allspice berries
2		Garlic cloves
1/2 cup	118ml	White wine vinegar
1/2 cup	118ml	Water
1/2 teaspoon	2.5ml	Oregano - toasted
2 teaspoons	10ml	Bay leaves (small)
10 teaspoons	50ml	Garlic cloves - toasted, and peeled (small)
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Sugar
1/2 cup	118ml	Olive oil
3/4 cup	177ml	Red wine vinegar
1 1/4 cups	296ml	Water
1/2 cup	118ml	Safflower oil

Recipe Instructions

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 1 1/4 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.).

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 - http://www.foodtv.com

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