Escabeche of Trout

Total Time:
12 hr 42 min
Prep:
30 min
Inactive:
12 hr
Cook:
12 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 6 to 8 ounce small whole trout, head-on, scaled, gutted and rinsed
  • 1/3 cup olive oil
  • 1 medium red onion, julienned
  • 3 cloves garlic, sliced
  • 6 sprigs fresh thyme
  • 1/2 teaspoon freshly ground coriander
  • 1/2 teaspoon smoked paprika
  • 1 1/2 cups dry white wine
  • 1/2 cup white wine vinegar
  • 3 strips lemon zest, approximately 3 by 1-inch
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.


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