Escabeche of Halibut with Golden Raisin Salsita (Metric)

Customary version of recipe

Yields 8 portions

Ingredient Amount
For the escabeche spice rub  
Cumin seeds, toasted 30 ml.
Black peppercorn, toasted 30 ml.
Sugar 15 ml.
Kosher salt 20 ml.
For the fish  
Halibut fillets, each 1-1/2 inch thick 595 grams
Olive oil, extra virgin 20 ml.
Serrano ham, sliced paper thin, (about 6 oz.) 8 ea.
Golden Raisin Salsita 530 ml.

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.

© 2017 The Culinary Institute of America