Escabeche originated in Spain as a way of preserving fish. The marinade serves as a sort of pickle. Popular in Provence, Mexico, and Jamaica, escabeche can be served cold, warm, or at room temperature. We give this escabeche a more traditional Spanish treatment by grilling a mild white fillet and marinating it in Spanish adobo, a pungent blend of paprika, orange juice, vinegar, red wine, and green olives.

TIMING
Prep: 5 minutes (plus 5 minutes for marinade)
Marinate: 2 to 24 hours
Grill: 4 minutes.

BBQ TOOLS AND EQUIPMENT
– Fish grilling basket.

MAKING SUBSTITUTIONS
– Replace the flounder with any mild white fish fillets, such as sole, turbot, or dab.

THE GRILL
Gas: Direct heat, medium-high (450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1½ pounds flounder fillets, about ¼ inch thick
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1¼ cups Spanish Adobo Marinade
2 tablespoons sherry vinegar or white wine vinegar
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
Oil for coating grill grate and fish basket
2 tablespoons olive oil.

DIRECTIONS
1. Heat the grill as directed. Preheat the fish grilling basket on the grill.
2. Pat the fish dry and sprinkle with the salt and pepper. Let rest at room temperature for 10 to 15 minutes.
3. Put the marinade, vinegar, sugar, and red pepper flakes in a small saucepan. Bring to a boil over high heat and simmer for 1 minute. Remove from the heat and set aside.
4. Brush the grill grate and coat it with oil. Coat the hot fish basket with oil and put the fillets in the basket. Put the basket on the grill, cover, and cook until the fish is just slightly filmy and moist in the center, about 2 minutes per side. If your grill has a temperature gauge, it should stay at around 450°F.
5. Put the fillets in a wide, shallow baking dish. Pour the marinade mixture over them, drizzle with the olive oil, and let cool to room temperature. Cover and refrigerate for 2 to 24 hours. Serve chilled, or bring to room temperature before serving.

   

This entry was posted on Saturday, December 3rd, 2011 at 7:02 am and is filed under Steaks, Chops, and Other Quick- Cooking Cuts BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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