Recipe courtesy of Alton Brown
Show: Good Eats
Save Recipe Print
Escabeche of Trout
Total:
12 hr 42 min
Prep:
30 min
Inactive:
12 hr
Cook:
12 min
Yield:
4 servings
Level:
Easy
Total:
12 hr 42 min
Prep:
30 min
Inactive:
12 hr
Cook:
12 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Combine the flour, 1 teaspoon of salt, and 1/4 teaspoon of black pepper in a gallon zip-top bag. Pat the trout dry and toss to coat in the bag with the seasoned flour.

Heat the olive oil in a 12-inch saute pan set over medium-high heat until it shimmers. Carefully add the trout to the pan. Cook on each side for 1 minute.

Using tongs or a fish spatula, transfer the trout to a 13 by 9-inch glass baking dish. Reduce the heat to medium, add the onion, and cook until translucent, approximately 5 minutes. Add the garlic and cook for an additional minute. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, thyme, coriander, paprika, white wine, vinegar, and lemon zest. Decrease the heat to low and simmer, uncovered, for 10 minutes.

Remove from the heat and pour the marinade over the trout. Refrigerate, uncovered, for at least 1 hour before serving. Serve cool or at room temperature with the sauce and onions. Refrigerate, covered, for up to 12 hours.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Pan-Fried Trout

Recipe courtesy of Anne Burrell

Escabeche

Recipe courtesy of Michelle Bernstein

Grilled Shrimp Escabeche

Recipe courtesy of Bobby Flay

Escabeche of Red Snapper

Recipe courtesy of Guy Reuge

Oysters en Escabeche

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Serranos en Escabeche

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Brandade with Escabeche

Recipe courtesy of John DeCoursy

Artichokes en Escabeche

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Halibut in Escabeche

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories