If Cooking for Good Times can do an escabeche in 15 minutes then, so can you.
But an escabeche takes more time: Trini style, always season the fish with a rub or sofrito for at least an hour. Fish is then cooked to a medium rare, then onion mixture is pour over it. This should then marinate overnight in refrigerator. It is served with root vegetables.
2 ozs. Sofrito or a good fish rub
2 lbs salmon fillet
1 medium yellow onion, sliced
1 cup extra virgin olive oil
1/2 cup red wine vinegar
2 tablespoons black peppercorns
1/2 cup olives, pimentos
2 lbs root veggies: white yams, eddy’s and bananas
In a bowl, season salmon with soffits. Let sit at least one hour or overnight.
Preheat oven 350 degrees. Place salmon on oiled, rimmed baking sheet. Bake salmon 10 - 12 minutes according to thickness. Place in a glass, high sided dish with a .cover
3. In a high sided, sauce pan combine onions, olive oil, vinegar and peppercorn bring to a boil, reduce to a slow heat and cook for 30 - 45 minutes.
4. Pour mixture over salmon and refrigerate overnight. Serve at room temperature.
Serve with root vegetables, that can also be escabeched!
P.S. Just. had to respond to my nephew, Nigel, to a similarly Jamaican made dish, “Escovitch.” Low and behold, as usual, the Jamaicans did it again, they stole the Spanish dish, escabeche which I usually make with king fish.
Food is an international language as music, no one has a hold on any form of cooking. Ready to make the Rasta escovitch real soon.
