Escabeche fish is a great example of cultural diffusion...the Arabs brought it to Spain, and the Spanish took it the parts of the world they colonized. Versions of it can also be found in Asian cuisine. For the most part fish is marinated in some sort of acid (vinegar or citrus) and then fried or poach. Usually it's topped with colorful sliced veggies. In some ways the Senegalese poisson could be interpreted as an escabeche.
Snapper was on the menu tonight and of course it tastes really good as escabeche. I did a very basic marinade of olive oil, balsamic vinegar, and pineapple juice. I sprinkled onions, garlic, and peppers on it before I convection roasted.
The aroma created great anticipation and we subsequently devoured our fish, the cabbage paled in comparison.
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