Striped Bass en Escabeche

  • Yield : filling for 12 sambutas
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  • 1 cup water
  • 1/4 cup fresh lime juice
  • 1 teaspoon salt
  • 6 (1inch thick) slices striped bass (about 3 pounds)
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 2 whole cloves
  • 1/2inch cinnamon stick
  • 2 whole allspice berries
  • 2 cloves garlic
  • 1/2 cup white wine vinegar
  • 1/2 cup water
  • 1/2 teaspoon oregano, toasted (see note)
  • 2 small bay leaves
  • 10 small cloves garlic, toasted (see Note) and peeled
  • 2 teaspoons salt
  • 1/2 teaspoon sugar
  • 1/2 cup olive oil
  • 3/4 cup red wine vinegar
  • 1 1/4 cups water
  • 1/2 cup safflower oil


Step 1

In a shallow, oven proof dish, combine the water, lime juice, and salt. Turn the slices of fish in the mixture and leave to marinate for 1 hour in the refrigerator. Turn over once halfway through the marinating time. In a mortar and pestle or a coffee grinder, combine the peppercorns, coriander and cumin seeds, cloves, cinnamon, and allspice. Grind the spices to a powder. Add the garlic and pound to a paste with the spices. In a large saucepan, combine the spicegarlic paste with the vinegar, water, oregano, bay leaves, toasted whole cloves of garlic, salt, and sugar. Bring the mixture to a boil over medium high heat. Add the olive oil, red wine vinegar, and 1 1/4 cups water to the pan, and again bring it up to a boil. Set the escabeche aside, covered. Shake the fish slices dry. In a large skillet, heat the safflower oil until very hot. Fry the slices of bass

Step 2

for about 3 minutes on each side, then place on a serving platter and pour the hot escabeche mixture over them. Cover the dish and let marinate for 2 hours, at room temperature. When ready to serve, flake the fish and serve with some of the escabeche mixture.

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