Cooks from different regions adapted pickling sauce with local spices, herbs, fruits, vegetables
, which in turn is a popular form of the Persian wordinstructs cooks to fry fish in sesame oil with coriander seeds and then pour vinegar colored with saffron over it.”
It’s no surprise, then, that the escabeches of the Caribbean, Central and South America are largely based on this quartet of aromatics. From there, cooks in different regions pulled from locally available spices and seasonings, augmenting the pickling sauce with a variety of herbs, vegetables, fruits and chiles. In Puerto Rico, green bananas and chicken gizzards are made into an escabeche with onions, allspice and sofrito. In Uruguay, partridge escabeche contains carrots and black peppercorns.
This punchy, saucy dish of seared halibut is loosely based on traditional recipes for escabeche. There are many different kinds of escabeche, and it is made throughout the world, largely in Spain, Portugal, Latin America and the Philippines, though similar dishes are also found in Africa, the Caribbean, Italy and Greece. In this variation, halibut is cooked in a hot skillet and then allowed to rest in a mixture of lime juice, vinegar, onions, garlic, olives and cilantro.
Heat a well-seasoned grill pan or large cast-iron skillet over medium-high heat until it just begins to smoke. Place the fillets skin side down in the hot pan and cook until the skin turns golden brown, 4 to 6 minutes. Carefully flip and cook until the flesh is opaque and the fish begins to flake when prodded with a fork, another 4 to 6 minutes.
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