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 ...

Fish escabeche features fried fish topped with a bright sweet-and-sour sauce made with vinegar, sugar, and vegetables. A well ...

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 ...

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 ...

This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. The smell of ...

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 ...

A traditional escabèche is made by soaking fried fish overnight in a pungent blend of vinegar and garlic. In his riff on this recipe, chef Ferran Adrià skips the marinating, which not only speeds ...