Escabeche

Mouth-watering mackrel cooked with fresh orange juice and Creole seasoning.
  • 680g Spanish mackerel fillet, cut into thirds
  • 2 tablespoons Emeril's Original Essence, recipe follows
  • 3 tablespoons Spanish olive oil
  • 1 teaspoon salt
  • 30g chopped onion
  • 2 tablespoons chopped fresh parsley leaves
  • Juice of 1 orange
  • For the Creole seasoning
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

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.

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