Escabeche of Sardine

The classic - draped over salad leaves, slices of tender potato, or in between fluffy slices of country bread, escabeche of sardine is a flavorful classic that the Mediterranean countries like to all claim as their own. Originating from the Moorish occupation in Spain, the classic - fried in olive oil and finished with vinegar, has traveled throughout the world to be adapted to local ingredients. From saffron or onions throughout Europe, to vinegary versions in the Philippines, jalapeños added in Mexico, or scotch bonnet editions in Jamaica, the dish has a beloved history.

Escabeche of Sardine

Author

Helen Park

Servings

Category

Appetizer

Snack

Ingredients

1 lemon, sliced thinly
6 fresh sardines, cleaned and fileted
2 tsp Escabeche blend
1 tsp fine sea salt
2 Tbsp olive oil

Directions

Season the sardine filets with half of the Escabeche and salt.
In a small nonstick pan, heat 1 tablespoon of oil over medium-high heat until shimmering.
In small batches, lay the seasoned filets skin side down and cook until the skin is blistered, and filets are half cooked.
Remove them to a small tray, skin side up, arranging in a single layer.
When all of the filets are seared, discard the used oil in the pan and give the pan a quick wipe.
With 1 Tbsp of fresh oil, add the red onion, celery, remaining Escabeche and salt, and vinegar over high heat.
Bring the mixture to a quick boil and pour evenly over seared sardines.
Cover and refrigerate overnight or up to 5 days to enjoy chilled.