Grilled Barramundi Escabeche Recipe

Name: Grilled Barramundi Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup 1/2 cup ee; 5 cloves garlic, thinly sliced; 1 1/2 teaspoons sweet smoked paprika; 1/2 large red onion or 1 small red onion, thinly sliced; 1 yellow or red bell pepper, seeded and thinly sliced; 2 medium carrots, julienned; 1 sprig fresh thyme; 2 dried bay leaves; 1 tablespoon fresh oregano leaves, minced, or 3/4 teaspoon dried; 1/2 cup sherry vinegar; 1 large 20-24 ounce barramundi fillet or 4 6-ounce fillets, skin on; fresh parsley, minced, for garnish

Servings: persons

1/2 cup 1/2 cup ee
5 cloves garlic, thinly sliced
1 1/2 teaspoons sweet smoked paprika
1/2 large red onion or 1 small red onion, thinly sliced
1 yellow or red bell pepper, seeded and thinly sliced
2 medium carrots, julienned
1 sprig fresh thyme
2 dried bay leaves
1 tablespoon fresh oregano leaves, minced, or 3/4 teaspoon dried
1/2 cup sherry vinegar
1 large 20-24 ounce barramundi fillet or 4 6-ounce fillets, skin on
fresh parsley, minced, for garnish

1
Heat olive oil in a large skillet over medium heat. Add the garlic and stir until it just starts to turn lightly golden, about 2 minutes. Add the paprika, thyme and bay leaves and saute for about 30 seconds, then add the red onion, bell pepper and carrots. Season generously with salt and pep-per, then toss the vegetables around until slightly softened, about 2 minutes. Pour in the sherry vinegar and simmer for about 3 minutes, then stir in the oregano, cover and turn off the heat.
2
Preheat a clean grill or grill pan until very hot, then rub the grill grates with oil. Rub the barra-mundi with olive oil on both sides and sprinkle liberally with salt and pepper. Place the barra-mundi on the grill, skin side down, and cook until it starts to turn opaque around the edges, about 5-6 minutes for a large fillet, or about 2-3 minutes for small fillets. Use a spatula to careful-ly flip the barramundi to the other side and continue to cook until the thickest part of the flesh is no longer translucent.
3
If the vegetables have cooled down, rewarm them over medium heat for a few minutes, then remove the thyme sprig and bay leaves. Transfer the fish to a platter and spoon the vegetables and sauce over top. Sprinkle with chopped parsley and serve immediately.

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* 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 12 ingredients. The key ingredients include: 1/2 cup 1/2 cup ee, 5 cloves garlic, thinly sliced, 1 1/2 teaspoons sweet smoked paprika, 1/2 large red onion or 1 small red onion, thinly sliced, and more.

Yes, Grilled Barramundi Escabeche falls under the General 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.

Grilled Barramundi Escabeche

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