Name: Striped Bass En Escabeche
Ingredients: 1 c Water; 1/4 c Fresh lime juice; 1 ts Salt; 6 sl Striped bass; 1" thick - (abt 3 lbs); 1/2 ts Black peppercorns; 1/2 ts Coriander seeds; 1/2 ts Cumin seeds; 2 Whole cloves; 1 Piece Cinnamon stick -; (1/2" long); 2 Whole Allspice berries; 2 Garlic cloves; 1/2 c White wine vinegar; 1/2 c Water; 1/2 ts Oregano; toasted; 2 sm Bay leaves; 10 sm Garlic cloves; toasted, and peeled; 2 ts Salt; 1/2 ts Sugar; 1/2 c Olive oil; 3/4 c Red wine vinegar; 1 1/4 c Water; 1/2 c Safflower oil

CATEGORY	CUISINE	TAG	YIELD
Grains	Niger	Toohot09	6	servings

INGREDIENTS

1	c	Water
1/4	c	Fresh lime juice
1	ts	Salt
6	sl	Striped bass; 1" thick – (abt 3 lbs)
1/2	ts	Black peppercorns
1/2	ts	Coriander seeds
1/2	ts	Cumin seeds
2		Whole cloves
1		Piece Cinnamon stick -; (1/2" long)
2		Whole Allspice berries
2		Garlic cloves
1/2	c	White wine vinegar
1/2	c	Water
1/2	ts	Oregano; toasted
2	sm	Bay leaves
10	sm	Garlic cloves; toasted, and peeled
2	ts	Salt
1/2	ts	Sugar
1/2	c	Olive oil
3/4	c	Red wine vinegar
1 1/4	c	Water
1/2	c	Safflower oil

INSTRUCTIONS

In a shallow, oven-proof dish, combine the water, lime juice, and salt.
Turn the slices of fish in the mixture and leave to marinate for 1 hour in
the refrigerator. Turn over once halfway through the marinating time. In a
mortar and pestle or a coffee grinder, combine the peppercorns, coriander
and cumin seeds, cloves, cinnamon, and allspice. Grind the spices to a
powder. Add the garlic and pound to a paste with the spices. In a large
saucepan, combine the spice-garlic paste with the vinegar, water, oregano,
bay leaves, toasted whole cloves of garlic, salt, and sugar. Bring the
mixture to a boil over medium-high heat. Add the olive oil, red wine
vinegar, and 1 1/4 cups water to the pan, and again bring it up to a boil.
Set the escabeche aside, covered. Shake the fish slices dry. In a large
skillet, heat the safflower oil until very hot. Fry the slices of bass for
about 3 minutes on each side, then place on a serving platter and pour the
hot escabeche mixture over them. Cover the dish and let marinate for 2
hours, at room temperature. When ready to serve, flake the fish and serve
with some of the escabeche mixture. This recipe yields 6 servings or enough
filling for 12 Sambutas (recipe included in this collection.).
Comments: To toast dried herbs and garlic, heat a small non-stick pan over
medium heat. Toss the oregano for a few seconds, then remove from the pan.
You are only toasting it enough to release the flavorful oils. Toast the
garlic in the same way, with its skin on. When the skin is browned, remove
from the heat, peel, and use as directed.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6229 broadcast 04-01-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-15-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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