Two 8-ounce Spanish mackerel fillets, cut into sixteen 1-inch pieces. Salt and freshly ground pepper. 4 fennel branches (see note), or 6-inch bamboo skewers ...

Let the fish settle into the escabeche for at least 15 minutes before serving. Garnished with cilantro, it is wonderful over rice. I like serving plantain chips on the side, too, for a little crunch.

Learn how to make Fish Escabeche — a Filipino-style sweet and sour fish recipe made with crispy fried fish topped with a bright sauce of vinegar, bell peppers, onions, garlic, and carrots.

Sardines escabeche was the first time that I tried this technique, and I’ve never looked back. I’ve used it on everything from vegetables to fruit, for delicate geoduck clam, rare squab ...

Cook the vegetables: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the carrots and cook, stirring occasionally, until just tender but still crisp, about 4 to 5 minutes ...

Fried Chicken with Root Vegetable Escabeche from 2019 F&W Best New Chef Caroline Glover is served with a salad with a brilliantly simple homemade cilantro-buttermilk dressing.

Chickpeas and plantains get a piquant punch with a vinegar-rich escabeche. By Ligaya Mishan Picture an experiment: You are handed a clear, odorless liquid of mysterious flavor and asked to drink ...

Escabeche comes from the Moors, who occupied Spain for almost 800 years, bringing many of their Near Eastern dishes with them. One was sikbaj, ...