Kingfish Escabeche with Avocado

Name: Kingfish Escabeche with Avocado
Yield: serves 4
Ingredients: 1/2 cup all-purpose flour; Kosher salt and freshly ground black pepper; Four 3-ounce kingfish or mackerel fillets, 1 inch thick, skin removed; 2 tablespoons canola oil; 1 carrot, thinly sliced on a mandoline; 1/2 small red onion, thinly sliced; 1/2 red bell pepper, thinly sliced; 1/2 cup sherry vinegar; 1 tablespoon agave nectar; 2 teaspoons mustard seeds, toasted (see Note); 1 bay leaf; 1 fresh thyme sprig; 2 cups 1-inch diced ripe avocado (see Note); 2 tablespoons extra-virgin olive oil; Fresh cilantro leaves

December 9, 2011

Escabeche is a classic Spanish preparation in which you sear fish or meat, then marinate it in a vinegar sauce until it’s sort of pickled. Unlike ceviche, which is raw fish “cooked” by citrus juice, escabeche is cooked first. The bracing and acidic vinegar cuts through oily fish such as kingfish (also called king mackerel), herring, or bonito just perfectly. This super simple dish makes a light, flavorful starter that wakes up the taste buds and hits the spot on a hot day.

Recipe notes

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