Sweet and Sour Escabeche
Instructions:
- 1 cup all-purpose fl our
- 1â„4 cup canola oil
- 2 pounds thin white-fleshed fish fillets
- 1 medium yellow onion, thinly sliced
- 8 dried figs, stemmed and thinly sliced
- 2 tablespoons pine nuts
- 1 teaspoon fennel seeds
- 1â„2 teaspoon salt
- 1â„4 teaspoon grated nutmeg
- 1 cup white balsamic vinegar
- Place the fl our in a shallow soup bowl. Heat 2 tablespoons canola oil in a large skillet set over medium heat. Pat the fi llets dry with paper towels; then dredge in the fl our, shake off the excess, and slip into the pan. Cook until well browned, about 3 minutes. Flip and continue cooking until lightly browned on the other side, about 1 more minute. Transfer to a cutting board and let stand for 5 minutes.
- Slice the fi llets into 1â„2-inch pieces and place in a large nonreactive bowl or a glass baking dish. Set aside.
- Clean and dry the skillet; return it to medium heat. Swirl in the remaining 2 tablespoons oil, then add the onion and fi gs. Cook, stirring often, until soft, about 2 minutes.
- Stir in the pine nuts, fennel seeds, salt, and nutmeg. Cook, stirring constantly, for 15 seconds, then pour in the vinegar. Bring the mixture to a simmer and cook for 1 minute.
- Pour over the fi sh. Cover and refrigerate for at least 4 hours or up to 48 hours. To serve, scoop up pieces of the fi sh along with the marinade and vegetables.