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Gallery Rick’s Seared Fish in Escabeche Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1/2 cup plus 1 tablespoon extra-virgin olive oil 6 five- to six-ounce boneless and skinless red snapper or halibut fillets, about 3/4 inch thick (mahi-mahi, grouper, or salmon can also be used) 1 large white onion, sliced 1/4 inch thick 3 medium carrots, cut into 1/4-inch dice 6 medium cloves garlic, quartered 3 whole cloves 1/4 teaspoon freshly ground pepper 1 cup Homemade Chicken Stock Homemade Chicken Stock, skimmed of fat (or 1 cup water) 1/4 cup apple-cider vinegar 3 dried bay leaves Leaves from 6 sprigs fresh thyme, roughly chopped, plus whole sprigs for garnish, or 1/2 teaspoon dried marjoram 1 two-inch piece cinnamon stick, preferably Mexican canela Coarse salt 3 to 4 large fresh or pickled jalapeno chiles, stemmed, seeded, and thinly sliced lengthwise...