Escabeche of Trout
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 576
- Total Fat
- 31
- Saturated Fat
- 5
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 42
- Cholesterol
- 117
- Sodium
- 815
- Total: 12 hr 42 min
- Prep: 30 min
- Inactive: 12 hr
- Cook: 12 min
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.