Pacific Black Cod Escabeche

Escabeche is a dish of Spanish origin in which fish is marinated in an acidic marinade. Somewhat similar to ceviche, but the fish is cooked a bit first. considering of the acidity of the marinade, the dish lends itself to fatty fish, particularly mackerel. When I first had that version of escabeche, prepared by Chef Sean Bernal in the Bahamas (see Matt’s account), it was with a wahoo fish, and all I could think of was how good it would taste with mackerel. Unfortunately for me I haven’t been able to find any fresh mackerel (or herring, or sardines for that matter) in Sacramento. The fishmonger at Whole Foods recommended pacific black cod (also known as sablefish) as a substitute considering it is fairly oily (and packed

with omega 3s). The fish may seem a little fragile for the task, but you know what? When I prepared it, it firmed up alluringly overnight. I additionally tried it with tuna, but the tuna ended up being too steaky for the dish, it didn’t flake like the black cod. considering of the acidity, you can’t eat too much of the escabeche at once. It does work great though, for quick fish tacos. Just take a basic cheese taco and add a bit of the fish, peppers and onions. Normally you wouldn’t use melted cheddar in a fish taco, but considering the cheese cuts through the acidity, it works.

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