Pickled Sea Bass Escabeche Recipe

Cooking Directions

• STEP 1.Season the sea bass fillets with salt and pepper, then pan-fry them until crispy.
• STEP 2.In a separate pan, sauté onions, bell peppers, and garlic until softened.
• STEP 3.Add spices like paprika, cumin, and oregano to the pan and cook for another minute.
• STEP 4.In a small saucepan, combine vinegar, olive oil, sugar, and herbs. Bring to a simmer.
• STEP 5.Pour the pickling liquid over the cooked sea bass fillets and vegetables.
• STEP 6.Allow the dish to cool to room temperature, then refrigerate for at least 4 hours to let the flavors meld.
• STEP 7.Serve the Pickled Sea Bass Escabeche as an appetizer with crusty bread or as a light main course with a side salad.

Cooking Tips

• Make sure to pat the sea bass fillets dry before seasoning them to ensure a crispy crust.
• Feel free to adjust the amount of spices and herbs in the pickling liquid to suit your taste preferences.
• For a spicier version, add some chili flakes or a sliced jalapeno to the sautéed vegetables.
• The longer the dish marinates in the pickling liquid, the more flavorful it will become.

Storage and Serving

• Store any leftovers of the Pickled Sea Bass Escabeche in an airtight container in the refrigerator for up to 3 days.
• Serve the dish chilled or at room temperature.
• Garnish with fresh herbs, such as parsley or cilantro, before serving for an extra pop of color and flavor.