A popular summertime preparation in Spain and Southern France, escabeche originated in Persia as a one-pot meal of meat, vinegar and pomegranate molasses. The molasses was long ago dropped from the ...

The other day, I was at the local fishmonger just before they were about to close for the evening. Its my favorite time to go, because everything goes on sale. On that particular day, there was still ...

The sauce for this easy recipe takes its inspiration from molho escabeche, a classic Portuguese garlic and vinegar sauce often served with fried fish. A flavorful cross between a vinaigrette and ...

When barbequing fish, it is important to only turn the fish once, minimising the damage you can cause to the exterior and to prevent the fish from sticking. Use a fish slice to free the fish from the ...

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture. Prepare grill for ...

I had a dish at an Italian restaurant the other day combining marinated and poached fish (white fish, salmon, squid and some shellfish). I couldn’t work out which seafood would be marinated — I ...

This recipe calls for barrilete or skipjack tuna or any lightly smoked fish. The finished escabeche is served on tostaditas (crisp tortilla pieces). Steps: Heat olive oil in a deep skillet or ...

When people move to a new part of the world, they bring a taste for the foods they enjoyed in their former homes. That explains how a dish called escabeche became popular in many countries, including ...

With New Year’s Eve fast approaching, Eunice Bangalao was finalizing her media noche menu, settling on fish escabeche after ...