Ingredients with Measurements:
- 4 trout fillets
- 1/2 cup olive oil
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 tsp. dried oregano
- 1/2 tsp. ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Grill
- Large bowl
- Large skillet
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Season trout fillets with salt and pepper.
3. Grill trout fillets for 3-4 minutes on each side or until cooked through.
4. Remove trout fillets from grill and set aside.
5. In a large bowl, whisk together olive oil, white wine vinegar, water, garlic, oregano, cumin, salt, and pepper.
6. Add red onion, red bell pepper, and green bell pepper to the bowl and toss to coat in the marinade.
7. Heat a large skillet over medium heat.
8. Add the marinated vegetables to the skillet and cook for 5-7 minutes or until the vegetables are tender.
9. Arrange the grilled trout fillets on a platter and spoon the cooked vegetables and marinade over the top.
10. Garnish with fresh parsley and serve.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Grill: Medium-high heat
Skillet: Medium heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 22g
Substitutions for ingredients:
- Trout fillets can be substituted with any other white fish fillets.
- White wine vinegar can be substituted with apple cider vinegar.
- Red onion can be substituted with shallots.
- Red and green bell peppers can be substituted with any other color bell peppers.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use lime juice instead of white wine vinegar for a citrusy flavor.
- Add sliced olives for a salty flavor.
Tips and tricks:
- Make sure to season the trout fillets with salt and pepper before grilling for added flavor.
- Allow the cooked vegetables to cool slightly before spooning over the grilled trout fillets.
- This dish can be served hot or cold.
Storage instructions:
Store any leftover trout escabeche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the trout escabeche in a skillet over medium heat and cook until heated through.
Presentation ideas:
Serve the grilled trout escabeche on a large platter with fresh parsley garnish.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side of rice or quinoa.
- Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Rice
- Quinoa
- Grilled vegetables
Troubleshooting advice:
- If the vegetables are not cooking evenly in the skillet, stir frequently to ensure even cooking.
Food safety advice:
- Make sure to cook the trout fillets to an internal temperature of 145°F to ensure they are fully cooked.
- Store any leftover trout escabeche in the refrigerator and consume within 3 days.
Food history:
Escabeche is a traditional Spanish dish that is typically made with fish or meat that is marinated in a vinegar-based sauce.
Flavor profiles:
This dish has a tangy and slightly sweet flavor from the white wine vinegar and bell peppers, with a hint of smokiness from the grilled trout fillets.
Serving suggestions:
Serve the grilled trout escabeche as a main dish for a light and flavorful meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish