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Escabeche

Prep time: 15 minutes
Inactive Prep: 3 minutes
Cook: 3 minutes
Total: 21 minutes
Yield: 6 appetizer servings

Ingredients

  • 1 1/2 pounds Spanish mackerel fillet, cut into thirds
  • 2 tablespoons Emeril’s Original Essence, (See Episode 1 for recipe)
  • 3 tablespoons Spanish olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup chopped yellow onion
  • 2 tablespoons chopped fresh parsley leaves
  • Juice of 1 orange

Directions

  1. Liberally season the flesh side of the mackerel with the Essence.
  2. Heat 2 tablespoons of the olive oil in a 12-inch fry pan over medium-high heat. Add the mackerel, seasoned side down. Season the skin with the salt and cook for 3 minutes. Flip the fish to the other side and add the remaining tablespoon of olive oil, the yellow onion, parsley, and orange juice. Turn off the heat and let sit for 3 minutes.
  3. Serve the fish hot with crusty bread.
  4. Combine all ingredients thoroughly.