Escabeche of Trout
ACTIVE TIME: 12 minutes
TOTAL TIME: 1 hour 22 minutes
Yield: 4 servings
- 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
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.