Marinated & Pickled Kingfish Escabeche de Serrucho

Juliann Esquivel Recipe

By Juliann Esquivel Juliann

1 Hr
2 Hr

I first tasted Escabeche in a Spanish Tavern served as a Tapa, (In Spain the local taverns in order to keep you buying drinks they would put out little dishes of tid bits or appetizers served free when you ordered your drinks). Thus the name Tapas, Now all over Spain when you go out for a drink you know you will get the most delicious appetizers, now most of the taverns charge for them. However,there are still a few that offer them free. Escabeche was the first tapa I tasted. Luckly my mother-in-law knew how to make this wonderful dish and taught me how to make it. Enjoy

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8/10 large
king fish steaks, salted & dredged in flour
2 c
canola oil for frying the fish
~~~~~escabeche sauce~~~~~~
3 large
sweet bell peppers one red and two green cut in strips
3 large
vidalia or sweet onion sliced in rings as if for onion rings
2 clove
elephant garlic sliced thin
2 c
olives pitted one cup black & one cup pimento stuffed green olives
2 Tbsp
8 clove
fresh garlic mashed or put through a garlic press
1 1/2 c
good virgin olive oil
1 large
carrot sliced real thin
3 small
cans tomato sauce
2 c
white vinegar
3 small
cans tomato sauce such as hunt's or delmonte
1 large
lemon sliced thin in rounds
2 Tbsp
chopped fine fresh curly parsley
1/2 c
good white table wine
2 large
dried bay leaves
1 tsp
dried oregano
2 small
packets goya sazon with saffron
1 Tbsp
whole black peppercorns
1/2 tsp
whole coriander
1/2 tsp
dried rosemary
3 tsp
salt and 1 teaspoon ground black pepper
1 c
1/2 tsp
cayanne pepper or less to your liking

Directions Step-By-Step

Have the Kingfish cut in round fish steaks. Salt them on both side and dredge in flour fry in oil until golden on both sides. Remove to a platter and set aside.
The Escabech Sauce, first heat your olive oil and add the mashed garlic, parsley,and saute do not let your garlic brown or it will make your sauce turn bitter. Keep flame a medium low. Next add your carrots, onions, elephant garlic and peppers continue to saute until the veggies are just a little limp. Next add the wine and stir well. Then add the olives and the capers. Stir again
Next add the all the tomato sauce, stir and then add the seasonings, Salt, oregano, rosemary, cumin, Goya sazon, bay leafs, peppercorns, cayanne pepper, coriander, and the ground black pepper, and continue to cook for about four mintues. Now add the vinegar stir and the lemon slices. Last add the one cup of ketchup. stir well. continue to cook the sauce medium low flame for five minutes. Taste to see if it has enough salt. I like to sprinkle a little garlic powder over the sauce even though I do not show it above. Stir well.
Now in a large cermic deep pot such as a large crock pot ladle a good amount of sauce with veggies then put a layer of fish then ladle some more sauce with veggies over the fish and add another layer of fish then more sauce until you are done. You shoud have some sauce left over to cover the fish. then cover crock pot and put on low for 1 hour only. No more then that. After one hour uncover let cool then cover and put into refrigerator overnight. Next day serve cold with crackers, wine, and beer. A little word of advise you may want to double the fish because you wont be able to stop eating this. It is so good and It will keep in the refrigerator for up to 2 weeks.

About this Recipe

Course/Dish: Fish, Seafood Appetizers
Other Tag: Quick & Easy
Hashtag: #Kingfish

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Aug 3, 2010 - Juliann Esquivel shared this recipe with discussion groups: "Recipes by Robert" Cookbook Collectors Corner Whats Cooking Today?
Lillian Russo Lilliancooks
Aug 4, 2010
I think you're doing a lovely job with your photos! This looks perfectly delicious! Its funny that you mention Tapas! I'm planning on getting some neighbors to go to Tapas nite at a local Mexican restaurant the does this only once a month! I don't know of too many places that do this near me, so I can't wait to go!
Juliann Esquivel Juliann
Aug 4, 2010
Hi Lillian!!
Yes the Tapas thing it is slowely catching on here in the States. It is really going strong here in South Florida because of the Spanish influence. We have a lot of Spanish cafes and restaurants and they do the Tapas thing on a nightly basis it draws a lot of customers. Now the other restaurants are doing the same thing to bring in more business. They offer the first round of Tapas free after that you pay a minimal price for more Tapas. The catch is they are so good you want more. It's very popular here in our area. Thanks for the compliment on the picture taking. You are very kind. Smile.. Enjoy your Tapas night at the Mexican restaurant.
Juliann Esquivel Juliann
Aug 4, 2010
I caught a mistake in my recipe. There are only 3 cans of tomato sauce in this recipe and I wrote them down twice. You can take second three cans out or you can double to make more sauce.
Donna Brown gabbiegirl
Aug 4, 2010
It looks perfectly delicious, Juliann. I still have my husband take the pictures.
Aug 6, 2010 - Juliann Esquivel shared this recipe with discussion group: Tropical Delish
Patricia Chambers ivangel
Aug 12, 2010
I was surprised to find this 'tapa' here, when I just made a list of tapa recipes I want to try!! Also reading Lilliancooks note about a 'tapas' night locally, I need to find what's available near me. I'm glad I decided to check this site out when I saw it on Facebook!!
Aug 29, 2011 - Monica H shared this recipe with discussion group: EXOTIC SPICES, INGREDIENTS AND FOODS
Sep 6, 2011 - Kim Biegacki shared this recipe with discussion group: Lemons Lemons and Lemons