Thank you, Mary for your recipe ! Escabèche is a delicious marinade made of olive oil, garlic and vinegar. It is also used to marinate sea bass fillets. In Cuba, they use it for swordfish too. Another pleasant option is to add the juice of half an orange to the vinegar and the pulp of the other half.
Red mullet escabeche
Set aside in the refrigerator for 12 hours
- 12 red mullet fillets
- ½ a bunch of mint
- 4TBS olive oil
- 10cl wine vinegar (aged if you have)
- 6 garlic cloves
- 1TBS flour
- 1 pinch powdered cumin
- 1 pinch paprika
- Salt and pepper
- Step 1 Peel and thinly slice the garlic cloves, set aside. Rinse and tap dry the red mullet fillets. Remove as many bones as possible. Season with salt and pepper, and slightly cover the fillets with some flour. Heat up half of the oil in a skillet and fry the fillets on each side until the fish meat turns white. Remove from the pan and store on a dish, discard the oil. Put the rest of the oil in the pan and heat up with the garlic, the paprika, and the cumin for a minute. Pour the vinegar, cook for a couple of minutes on high heat stirring continuously, and add the mint stem. Remove from the stove and pour this preparation on the red mullet fillets.
- Step 2 Place the fillets in an airtight container and store in the refrigerator for at least 12 hours. Bring it out of the fridge about 20 minutes before serving. Set the fillets on an elegant dish, and serve with lemon, toasts, and freshly chopped mint leaves.