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Bluefish Escabeche

Escabeche refers to a dish of poached or fried fish covered with a spicy marinade, and is prevalent in Mediterranean cuisine. Ben Pollinger, chef at Oceana restaurant in New York City, suggests using Spanish mackerel in his recipe if bluefish is not available in your area.

Source: The Martha Stewart Show, March 2012


For the Bluefish

  • 1/2 cup extra-virgin olive oil
  • 1 cup all-purpose flour
  • 8 (3-ounce) pieces bluefish
  • Coarse salt and freshly ground black pepper

For the Marinade

  • 2 cups extra-virgin olive oil
  • 1 red onion, quartered and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 cup white-wine vinegar
  • 1/4 cup golden raisins
  • 3 tablespoons green olives, such as picholine or Cerignola, pitted and thinly sliced crosswise
  • 2 tablespoons pine nuts
  • Coarse salt and freshly ground black pepper
  • 1/4 cup thinly sliced fresh flat-leaf parsley
  • 1/4 cup thinly sliced fresh basil

For Serving


  1. Make the bluefish: Heat olive oil in a large skillet. Place flour in a shallow dish; working in batches, season fish with salt and pepper and dredge in flour, shaking off excess. Add to skillet and cook, turning, until golden brown on each side. Transfer to a paper towel-lined plate to drain.

  2. Make the marinade: Heat olive oil in a large skillet. Add onion and garlic; cook, stirring, for 1 minute. Add vinegar, golden raisins, olives, and pine nuts. Bring to a simmer and immediate remove from heat; season with salt and pepper.

  3. Place fish in a large shallow baking dish; pour marinade over fish. Cover with plastic wrap and transfer to refrigerator; let marinate overnight. Bring mixture to room temperature and add parsley and basil. Drizzle greens with vinaigrette and toss to combine; divide among 4 plates. Serve fish over greens.

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