Escabeche is a Mediterranean dish that also has Spanish origins. Try this sea bream escabeche recipe with red bell peppers and Meyer lemons for extra flavor. Marc Matsumoto shares his inspiration for this spin on a escabeche recipe in a full post on the Fresh Tastes blog.
1 pound sea bream fillets, cut into 2” wide pieces
1/4 cup flour
vegetable oil for frying
1 small red bell pepper, sliced thin
1 sweet onion, peeled, halved and thinly sliced
Zest of 1 Meyer lemon
1/4 cup Meyer lemon juice
1/4 cup rice vinegar
2 tablespoons sugar
3 sprigs fresh thyme, stems removed
Directions
Pat the bream dry with paper towels, then generously salt and pepper both sides. Put the flour in a shallow bowl and dust all surfaces of each filet with the flour.
In a heavy bottomed pot, add 1” of vegetable oil and heat until the oil reaches 360 degrees F. Prepare wire rack by lining with 2 sheets of paper towels. Fry the bream in batches and drain on the paper towel lined rack.
Add the bell pepper, onions, lemon zest and juice, vinegar, sugar and thyme to a bowl and stir to combine.
Place the warm fried fish in a shallow non-reactive container such as a Pyrex baking dish, and pour the vegetables and marinade over the top of the fish, making sure to cover it evenly with the onion and bell pepper mixture.
Refrigerate overnight and serve at room temperature with a salad or crusty bread.
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