Looking for a yummy seafood recipe to kick off summer? Chef Louis DiBiccari from Boston's Tavern Road has got you covered! Check out his recipe for bluefish escabeche below, and make it even more delicious by pairing it with a glass of Mija Sangria!
6 cherry tomatoes cut in half
4 oz. thin sliced fennel
4 oz. thin sliced red onion
½ cup extra virgin olive oil
½ cup sherry vinegar
1 oz. mint
1 oz. basil
1 oz. tarragon
½ oz. red pepper flakes
1 oz. salt
1 oz. sugar
(Photo Credit: Latitude Beverage Company)
Cover fish in cure on flesh side only for 45 min.
Heat extra virgin olive oil in pan. Add fennel & onions. Lower heat & cook slowly (10 minutes). If the veg is picking up color lower the heat.
Add sherry vinegar to pan. Simmer for 5 minutes. Add tomatoes. Shut off heat.
Rinse cure from bluefish under cold running water. Pat dry. In sauté pan heat oil and place fish skin side down in hot oil to sear the skin. Lower heat and allow fish to cook 75 percent of the way through.
Transfer fish to baking pan, skin side up.
Bring the fennel, onion and tomato back to a simmer.
Pour over fish to cover completely. Place lid on baking pan or wrap in foil.
Set baking pan in refrigerator and allow everything to cool together. The fish will finish cooking with all the escabeche and pick up all the flavors of the fennel, onions, tomatoes and vinaigrette.
Once everything is cold you can cut into it and serve with garden salad or potato salad.
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