Escabeche of Trout
ACTIVE TIME: 12 minutes
TOTAL TIME: 1 hour 22 minutes
Yield: 4 servings
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- 1/3 cup all-purpose flour
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 (6- to 8-ounce) small whole trout, head-on, scaled, gutted, and rinsed
- 1/3 cup olive oil
- 1 medium red onion, thinly sliced
- 3 cloves garlic, sliced
- 6 sprigs fresh thyme
- 1/2 teaspoon freshly ground coriander
- 1/2 teaspoon smoked paprika
- 1 1/2 cups dry white wine
- 1/2 cup white wine vinegar
- 3 (3-by-1-inch) strips lemon zest
ACTIVE TIME: 12 minutes
TOTAL TIME: 1 hour 22 minutes
Yield: 4 servings
Procedure
- Combine the flour, 1 teaspoon salt, and 1/4 teaspoon black pepper in a 1-gallon zip-top bag. Pat the trout dry, add to the bag with the seasoned flour, and toss to coat.
- Heat the olive oil in a 12-inch saute pan set over medium-high heat until it shimmers. Carefully add the trout to the pan. Cook on each side for 1 minute.
- Using tongs or a fish spatula, transfer the trout to a 13-by-9-inch glass baking dish. Reduce the heat to medium, add the onion, and cook until translucent, approximately 5 minutes. Add the garlic and cook for an additional minute. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, thyme, coriander, paprika, white wine, vinegar, and lemon zest. Decrease the heat to low and simmer, uncovered, for 10 minutes.
- Remove the marinade from the heat and pour over the trout. Refrigerate, uncovered, for at least 1 hour before serving. Serve cool or at room temperature with the sauce and onions. Refrigerate, covered, for up to 12 hours.
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