Escabeche of Trout Recipe

Name: Escabeche of Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup all-purpose flour; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 4 6 to 8 ounce small whole trout, head-on, scaled, gutted and rinsed; 1/3 cup olive oil; 1 medium red onion, julienned; 3 cloves garlic, sliced; 6 sprigs fresh thyme; 1/2 teaspoon freshly ground coriander; 1/2 teaspoon smoked paprika; 1 1/2 cups dry white wine; 1/2 cup white wine vinegar; 3 strips lemon zest, approximately 3 by 1-inch

Servings: persons

1/3 cup all-purpose flour
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 6 to 8 ounce small whole trout, head-on, scaled, gutted and rinsed
1/3 cup olive oil
1 medium red onion, julienned
3 cloves garlic, sliced
6 sprigs fresh thyme
1/2 teaspoon freshly ground coriander
1/2 teaspoon smoked paprika
1 1/2 cups dry white wine
1/2 cup white wine vinegar
3 strips lemon zest, approximately 3 by 1-inch

1
Combine the flour, 1 teaspoon of salt, and 1/4 teaspoon of black pepper in a gallon zip-top bag.
2
Pat the trout dry and toss to coat in the bag with the seasoned flour.
3
Heat the olive oil in a 12-inch saute pan set over medium-high heat until it shimmers.
4
Carefully add the trout to the pan.
5
Cook on each side for 1 minute.
6
Using tongs or a fish spatula, transfer the trout to a 13 by 9-inch glass baking dish.
7
Reduce the heat to medium, add the onion, and cook until translucent, approximately 5 minutes.
8
Add the garlic and cook for an additional minute.
9
Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, thyme, coriander, paprika, white wine, vinegar, and lemon zest.
10
Decrease the heat to low and simmer, uncovered, for 10 minutes.
11
Remove from the heat and pour the marinade over the trout.
12
Refrigerate, uncovered, for at least 1 hour before serving.
13
Serve cool or at room temperature with the sauce and onions.
14
Refrigerate, covered, for up to 12 hours.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup all-purpose flour, 1 1/2 teaspoons kosher salt, divided, 1/2 teaspoon freshly ground black pepper, divided, 4 6 to 8 ounce small whole trout, head-on, scaled, gutted and rinsed, and more.

Yes, Escabeche of Trout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escabeche of Trout

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