Escabèche is a Spanish method of preparing fish, first with a quick, hot sear then with a long, leisurely bath in olive oil, vinegar, herbs and spices. The vinegar finishes “cooking” the fish, producing moist, flaky flesh with a tangy, refreshing flavor. Spoon the fish and sauce over greens, and an instant salad is made.
It’s hard to find fish recipes that taste better as the week goes on, but this is exactly the point of escabèche. You can eat it after 6 hours or so of marinating, or over the course of a week. While any type of white fish works well, always consider sardines or mackerel for escabèche. The spicy, vinegary sauce tames the strong flavor of fatty fish. High levels of healthy omega-3 fats and low mercury levels make fresh sardines and mackerel the perfect fish to consume. And now, you have another easy and delicious way to serve them.