Escabeche of Red Mullet with Grapefruit, Lime, Basil and Coriander
Servings
Ingredients
- Main Ingredient
- 17 oz. red mullet fillet
- 1 small yellow courgette
- 1 small green courgette
- 1 small bulb fennel
- 1/2 cup radish finely sliced
- 1 small carrot
- 1 stick celery
- Small bunch basil chopped
- Small bunch coriander chopped
- 2 cups Florida pink grapefruit juice
- For the marinade:
- 1 shallot finely chopped
- 3 1/2 tablespoons white wine
- 3 1/2 tablespoons white wine vinegar
- 3/4 tablespoon lime juice
- Little more than 1/3 cup olive oil
- 1 bay leaf
Instructions
Preparation
- Slice the vegetables as finely as you can, using a mandolin if you have one.
- Bring the grapefruit juice up to a simmer and pour over the vegetables with the basil and most of the coriander. Leave to cool.
- Mix together the marinade ingredients and simmer for 10 minutes. Slice the red mullet into 1-inch thick pieces and pan fry, skin side down, in a hot pan. Turn over after a few minutes, pour over the marinade, let it bubble and then turn off the heat.
- Let the fish cool in the marinade.
- To serve, drain the vegetables, and place the fish on top.
- Spoon over some of the grapefruit juice and some of the marinade.
- Scatter over the remaining coriander.
Special instructions
- An escabeche is a delicious dish of fried fish marinated in vinegar and citrus juices. Perfect as a starter or light main course.
- Source: The Florida Department of Citrus