Grilled Halibut Escabeche
Escabeche originated in Spain as a way of preserving fish. The marinade serves as a sort of pickling solution. Also popular in Provence, Mexico, and Jamaica, escabeche can be served cold, warm, or at room temperature. We give this escabeche a Mexican slant by grilling a mild white halibut fillet and marinating it in a searing blend of chiles and citrus juice. Halibut has snow-white flesh with extra-large satiny smooth flakes that maintain their meatiness even after days of soaking in the marinade.


1.Heat the grill for medium-high direct heat (425° - 450°F/220° - 230°C).
2.Pat the fish dry and sprinkle with the salt and pepper. Let rest at room temperature for 10 - 15 minutes.
3.Brush the grill grate and coat with oil. Coat the fish on both sides with the oil. Put the fish on the grate, cover the grill, and cook, turning once, until the fish is just slightly filmy and moist in the center, about 2 minutes per side. If your grill has a temperature gauge, it should stay around 450°F (230°C).
4.Transfer the fillets to a wide, shallow baking dish. In a saucepan, heat the marinade over high heat until boiling. Stir in the vinegar and pour over the fish. Let cool to room temperature. Drizzle 2 tablespoons of oil over the fish before serving.
5.Serve the fish at room temperature, or cover and refrigerate for at least 2 hours or up to 24 hours. Serve chilled or bring to room temperature before serving.


Spicy Citrus Marinade
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