Escabeche of Halibut with Golden Raisin Salsita

Metric version of recipe

Yields 8 portions

Ingredient Amount
For the escabeche spice rub  
Cumin seeds, toasted 2 Tbsp.
Black peppercorn, toasted 2 Tbsp.
Sugar 1 Tbsp.
Kosher salt 1 ½ Tbsp.
For the fish  
Halibut fillets, each 1-1/2 inch thick 1 lb. 5 oz.
Olive oil, extra virgin 4 tsp.
Serrano ham, sliced paper thin, (about 6 oz.) 8 ea.
Golden Raisin Salsita 2-1/4 cups

Method

  1. Pulverize the cumin and peppercorns in a spice mill until not quite finely ground, about 30 seconds. Transfer the mixture to a small bowl and mix in the sugar and salt.
  2. Rub the fish with ¼ cup of the escabeche rub. Heat the oil in an extra-large sauté pan over high heat and sear the fish quickly on all sides, about 1 minute per side, or until a crispy crunchy, toasted crust forms. Remove from the heat and set aside to cool to room temperature, then cover and refrigerate until cold.
  3. Slice the fish into ¼-inch-thick slices and loosely wrap 2 to 3 pieces of fish together in a slice of ham. Spoon 2 to 3 tablespoons of the salsita either by the side of the fish or on top of it and serve.

Additional tips

Recipe credit: Norman Van Aken, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Served at the World Marketplace on Thursday, Nov. 2, 2006.

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