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Halibut in Escabeche

Halibut in Escabeche reads richness 4.9, umami 4.8 and sourness 4.8 on Palate's 0–10 flavor X-ray — a Spanish main, about 4 hr 10 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.4 / 10
• Sweet & Fruity — 3.5 / 10
• Sour & Bright — 5.1 / 10
• Bitter & Earthy — 1.8 / 10
• Rich & Fat — 5.2 / 10
• Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Richness 4.9 · Umami 4.8 · Sourness 4.8 · Heat 4.4 · Allium 3.8 · Marine & Briny 3.4 · Sweetness 2.9 · Warm Spice 2.7 · Herbaceous 2.2 · Salinity 2.1 · Fruity 2.0 · Bitterness 1.5 · Earthy 1.1 · Nutty 1.0 · Floral 0.9 · Citrus 0.9 · Smoke 0.7

What's in it (15)

• 2 pounds skinless halibut filet, or other firm white fish
• 1 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• 1 medium onion, sliced
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 scotch bonnet or habanero pepper, halved (optional)
• 2 cloves garlic, sliced
• 4 sprigs fresh thyme
• 2 fresh or dried bay leaves
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon whole allspice
• 1 cup malt vinegar
• 1 cup water

Time & effort: about 4 hr 10 min (10 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 156.3 kcal, 7.1 g protein, 4.5 g fat, 22.8 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Cut the fish into 2-inch wide strips and pat them dry.
2. Season the flour with salt and pepper, dredge the fish in it, and pat off any excess flour.
3. Heat 3 tablespoons olive oil in a skillet over medium heat.
4. Saute the fish until it is lightly browned on both sides, about 3 to 4 minutes per side.
5. Drain on paper towels and then put the fish in one layer into a shallow glass dish.
6. Drain the oil from the skillet, return it to medium heat, and add 3 tablespoons fresh olive oil.
7. Add the onions, bell peppers, and scotch bonnet, if using, and cook until the vegetables begin to soften, about 5 minutes.
8. Add the garlic, thyme, bay leaves, peppercorns, and allspice and cook for another 2 minutes.
9. Pour in the vinegar and water and bring it to a boil.
10. Spoon the vegetables and herbs over the fish and then add the vinegar sauce.
11. Serve hot or let it cool to room temperature and refrigerate for at least 4 hours or overnight.

Dishes with a similar flavor shape

• Escovitch Fish — Jamaican
• Callaloo — Jamaican
• Kinilaw (Filipino Raw Fish Ceviche) — Filipino
• Ackee and Saltfish — Jamaican
• Fried Shrimp Po'Boy with Remoulade — Cajun/Creole · Creole

Keep reading: what richness, umami, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.