Escabeche
This mouthwatering mackerel escabeche recipe brings a splash of Spanish flair to your table - vibrant, refreshing, and fabulously simple to make.
Ingredients
Method
Liberally season the flesh side of the mackerel with the Creole seasoning.
Heat 2 tablespoons of the olive oil in a 12-inch fry pan over medium-high heat. Add the mackerel, seasoned side down. Season the skin with the salt and cook for 3 minutes. Flip the fish to the other side and add the remaining tablespoon of olive oil, the yellow onion, parsley, and orange juice. Turn off the heat and let sit for 3 minutes.
Serve the fish hot with crusty bread.
Dive into Mediterranean magic with this citrus-spiked escabeche recipe!
Bursting with Iberian inspiration, escabeche is Spain’s answer to marinated fish. Dating back to Moorish Spain, the traditional escabeche recipe has travelled across the Mediterranean and Latin America. While there are many variations of the classic escabeche recipe, ours uses mackerel fillets - Spanish mackerel if you can find it - with a homemade Creole seasoning consisting of a punchy mix of paprika, cayenne, garlic, thyme, oregano, and black pepper.
Start by pan-frying the seasoned fish in olive oil until golden and cooked through, and then in the same pan, gently cook chopped onions until soft. Stir in more olive oil, parsley, and the juice of a fresh orange. This citrus-spiced oil forms the heart of your escabeche recipe, and can then be poured over the fish to let the flavours combine as it cools down. Escabeche is traditionally served chilled or at room temperature, making it perfect for al fresco dining.
Serve it with a crusty sourdough, a homemade French baguette, or roasted new potatoes, or for a lighter touch, try it with a fennel, orange and black olive salad. Our escabeche recipe will have you hooked, and if you’re looking for more tasty tapas-style treats, how about crunchy Serrano ham and manchego croquettas, smoky blistered padron peppers with olive-and-basil salt, fiery gambas pil pil, or traditional patatas bravas. ¡Buen provecho!
