Escabeche

Mouth-watering mackrel cooked with fresh orange juice and Creole seasoning.

  • Preparation Time18 mins
  • Cooking Time3 mins
  • Serves6
  • DifficultyMedium
680g Spanish mackerel fillet, cut into thirds
2 tablespoons Emeril's Original Essence, recipe follows
3 tablespoons Spanish olive oil
1 teaspoon salt
30g chopped onion
2 tablespoons chopped fresh parsley leaves
Juice of 1 orange

For the Creole seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Liberally season the flesh side of the mackerel with the Creole seasoning.

Heat 2 tablespoons of the olive oil in a 12-inch fry pan over medium-high heat. Add the mackerel, seasoned side down. Season the skin with the salt and cook for 3 minutes. Flip the fish to the other side and add the remaining tablespoon of olive oil, the yellow onion, parsley, and orange juice. Turn off the heat and let sit for 3 minutes.

Serve the fish hot with crusty bread.

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