Marinated Pickled Kingfish Escabeche De Serrucho Recipes

Steps:

• Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a plate. Dredge the fish fillets in the seasoned flour, tapping off the excess. Put a large skillet over high heat and coat with the canola oil. When the oil is shimmering, lay the fish fillets in the pan and cook until well browned, 5 to 6 minutes. You want a good sear, so don't move the fish around, just let it do its thing. Turn the fillets over and sear until just about cooked through, 2 minutes. Transfer the fillets to an 8 × 8-inch baking dish. Scatter the carrot, onion, and bell pepper on top of the fish and set aside.
• Put a small pot over medium heat and add the vinegar, 1/4 cup water, the agave, mustard seeds, bay leaf, thyme, and 1 teaspoon salt. When the mixture reaches a boil, pour it over the fish and cover with plastic wrap. Marinate at room temperature for at least 1 hour or up to 8 hours in the refrigerator. If chilling, bring to room temperature before serving.
• To serve, discard the thyme sprig and bay leaf. Divide the fish among 4 small plates and spoon the vegetables and the marinade on top. Scatter some chunks of avocado on top. Drizzle with olive oil and garnish with cilantro leaves.
• Toasting Spices
• Put the spices in a dry skillet. Set over medium-low heat and toast, shaking the pan so the spices don't scorch, for just a minute to release the fragrant oils.
• Avocados
• Living in Miami, I often use Florida avocados, which are really large, easily four times the size of Hass avocados, with a smooth green skin. Most people think they have no flavor, but I find that while they're not as creamy and rich as Hass, they possess subtle nuances of flavor-plus they're less expensive! Because avocados can vary greatly in size, I call for cup measurements in the recipes.

Steps:

• Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
• Put into refigerator for five days.
• Shake every day.
• Salt will not dissolve.
• After five days, rinse with cold water, drain and blot dry.
• Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
• Take off stove and let cool.
• Add fish and onions to clean gallon jar, then add brine.
• Shake occasionally.
• Fish will be ready to eat in 2 days.
• But the longer it sets the better it is.
• If you want to double this recipe, double everything but the spices.

Steps:

• Cover fish with water, refrigerate and let stand for 2 days. Change water every six hours.
• Two to twelve hours before fish is to be cooked, drain water and cover fish with salad dressing.
• Heat a grill to medium heat. Remove fish from marinade and place skin side down on grill. Cook until meat is tender and flaky, about 20 minutes.

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.
• Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.
• Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.

Steps:

• Pickle the fish: Heat oil in a large skillet over medium-low heat. Add onions and cook, stirring, until soft and translucent, about 20 minutes. Add curry powder, turmeric, paprika, and coriander; cook, stirring, until fragrant, about 1 minute. Add allspice, turbinado sugar, ginger, chiles, dried bay leaves, and salt; cook, stirring, for 2 minutes.
• Carefully add vinegar and 1 cup water; increase heat to high and bring to a boil. Reduce heat to a simmer and cook pickling mixture for 10 minutes. Remove from heat and pour some of the pickling mixture into a 12-inch glass dish. Add an even layer of fish and pour over a little more of the pickling mixture. Add another layer of fish and repeat process until all the fish and pickling mixture have been used. Top with fresh bay or lemon leaves; loosely cover and let cool completely. Cover tightly and transfer dish to refrigerator; refrigerate for 2 days.
• Fry the fish: Remove fish from pickle, reserving onions, and pat dry. Place flour in a shallow dish and set aside. Heat oil in a large nonstick skillet over medium-high heat. Dredge fish in flour, shaking off excess. Add fish to skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Transfer fish to a paper towel-lined plate to cool.
• Serve: Meanwhile, place raisins in a small bowl and add enough water to cover; set aside. Fill a large bowl with 4 cups water; add salt and stir to combine. Add cabbage, apples, and celery; let stand 20 minutes.
• Drain raisins and cabbage mixture and add both to a large bowl along with parsley, mint, and cilantro; toss to combine. Serve fish topped with reserved pickled onions and cabbage mixture; garnish with cilantro leaves.