Golden peacock bass escabeche with pickled onions, peppers, carrots, capers, and citrus

Fresh Catch

Canal-Style Peacock Bass Escabeche

Name: Canal-Style Peacock Bass Escabeche
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 4
Ingredients: 4 peacock bass fillets, 6–8 oz each; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 cup all-purpose flour or rice flour; 3 tbsp neutral oil; 1 medium red onion, thin half-moons; 1 red bell pepper, thin strips; 1 small carrot, thin matchsticks; 3 garlic cloves, thinly sliced; Up to 1 tsp thinly sliced ají chombo (optional; wear gloves); 1/2 cup white-wine or cane vinegar; 1/3 cup fresh orange juice; 2 tbsp lime juice; 1 tbsp capers; 1 tsp dried oregano; 1 bay leaf; 1 tsp honey or brown sugar; 2 tbsp olive oil; 2 tbsp chopped cilantro or 1 tbsp culantro; 4 cups hot cooked rice or 8 patacones

Crisp fish, pickled peppers, onions, capers & citrus vinegar

Serves 4Prep 25 minCook 25 minTotal 50 min

Panama CanalEscabechePeacock bass

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Method

Season and dust

Pat fish dry, check for bones, and season. Dust lightly in flour; shake off every bit of excess.

Sear until golden

Heat neutral oil in a wide skillet over medium-high. Sear fish 3–5 minutes per side, depending on thickness, until golden and 145°F inside. Transfer to a platter.

Soften the vegetables

Lower heat to medium. Add onion, bell pepper, carrot, garlic, and chile; cook 3–4 minutes so they soften but retain bite.

Build the pickle

Add vinegar, orange juice, lime, capers, oregano, bay, and honey. Simmer 3 minutes. Remove from heat and stir in olive oil.

Marry the flavors

Spoon hot escabeche over fish. Rest 10 minutes. Finish with herbs and serve warm or at room temperature with rice or patacones.