Striped Bass Escabeche with Bell Peppers & Green Beans
Submitted by Lisa31
Sauteed striped bass escabeche marinated in white wine, sherry vinegar, and citrus with bell peppers, green olives, and crisp green beans. A stunning make-ahead dish.
Escabeche is one of the oldest preserving techniques in Mediterranean and Latin cooking, and it makes a brilliant make-ahead dinner. Striped bass fillets get flour-dusted and sauteed until golden, then submerged in a tangy marinade of white wine, sherry vinegar, orange juice, and brown sugar with sliced bell peppers, red onion rings, and green olives.
The magic of escabeche happens during the overnight marination. The acid from the dual vinegars and citrus gently “cooks” the fish further while infusing it with flavor. The vegetables soften in the marinade and absorb those same sweet-tart notes, creating a cohesive dish where every component tastes like it belongs together.
Blanching the green beans separately and tossing them in the marinade just before serving keeps them bright green and crisp-tender instead of drab and mushy. They add a fresh crunch that contrasts beautifully with the soft, vinegar-kissed fish.
Pro Tips
- Marinate at least one full day. The recipe allows up to three days, and the flavor only deepens. This is a dish that rewards patience.
- Sauté in batches of 6 pieces, as directed. Crowding the skillet steams the fish instead of crisping it, and that golden crust is what holds up during the long marinade.
- Serve at cool room temperature, not cold. Pulling it from the fridge 30 minutes early lets the olive oil in the marinade liquify and the flavors come forward.
Variations
- Use red snapper or mackerel in place of striped bass. Any firm, meaty fish works well in escabeche.
- Add sliced fennel to the marinade for an anise note that pairs naturally with the vinegar and citrus.
Ingredients
Directions
Make marinade: In a bowl combine marinade ingredients, stirring until brown sugar is dissolved .
To marinade add olives, bell peppers, and onion.
Season fish with salt and pep per and in a bowl toss with flour to coat, shaking off excess.
Line a shallow baking pan with paper towels.
In a large heavy skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and sauté fish, 6 pieces at a time, turning once and adding remaining tablespoon oil to skillet as necessary, until golden on both sides and just cooked through about 6 minutes.
Trasfer fish as sautéed to paper-towel-lined pan to drain.
Transfer fish to a 13- by 9-inch shallow baking dish and pour marinade mixture over fish, spreading vegetables in one layer. Marinate fish, covered and chilled, at least 1 day and up to 3.
In a large saucepan of boiling salted water cook beans 3 minutes, or until crisp-tender, and drain in a colander. Refresh beans under cold water and drain. Beans may be cooked 2 days ahead and chilled in a sealable plastic bag.
Remove fish from marinade mixture and add beans to dish, tossing to coat. Transfer mixture to a large deep platter and arrange fish on top.
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