The Barons Escabeche
Mild white fish fillets, skin on, such as Black Sea Bass or Tilapia. We like 2 fillets per person.
1 medium Red Onion, thinly sliced
1 part White Wine Vinegar
3 parts Olive Oil (Note: These amounts are variable depending on how much fish you make)
Salt and Pepper to taste
Start up your grill. The goal is medium high heat. Charcoal delivers the best flavor for this recipe, but gas will also work. Be sure to scrape the grate clean! While the grill heats up, mix your marinade.
Whisk together the oil and vinegar until thoroughly emulsified. Add salt and pepper and red onions. Set aside while you prepare the fish.
Rinse the filets and pat very dry with a paper towel. Drizzle with olive oil and lightly season with salt and pepper. Grill the fish skin side down for 5 minutes. When they are ready to flip, they will not stick to the grill. If they stick, they need another minute. When you turn them, grill for only one more minute and remove to a clean platter. Pour the marinade over the fish and let rest for 10 minutes, spooning the marinade over the fish a few times while resting.
We like to serve them on flour tortillas with cotija cheese and a squeeze of lime juice. It tastes like summer.
This recipe is great for two reasons. It’s perfect for Memorial Day because it can be made a few hours ahead of time and kept in the fridge, allowing you to focus on your guests. It’s also incredibly versatile. The key formula is Olive Oil+Vinegar+Aromatics. For example, instead of red onion, you could do garlic and chiles, or a more Italian take with basil, tomatoes and a splash of balsamic. If you’re craving heat, throw in some jalapenos! The possibilities are endless.
2 oz Mezcal
1 oz Lime juice
1 oz agave syrup (simple syrup is great too if you don’t have agave)