You may already know I love halibut. So we asked author Fran Gage to recommend an extra virgin olive oil recipe for chefs from her new cookbook, “The New American Olive Oil: Profiles of Artisan Producers and 75 Recipes,” (Stewart, Tabori & Chang, 2009). Gage suggested escabeche, using halibut or cod.

“This basic idea, frying fish and then marinating it in olive oil and vinegar, is used in many parts of the world where fish is plentiful – the Mediterranean, the coast of Portugal, and in Latin America,” said Gage. “It’s a dish that is best made ahead so the flavors can mingle.”

Gage also noted that because this is essentially a pickled dish, the vinegar needs a medium extra-virgin olive oil for balance. She also cautioned against using sable because it has a softer texture than cod.

Escabeche
8 first-course or 4 main-course servings

2/3 cup (5-1/4 ounces) medium extra virgin olive oil, divided
fine sea salt
1-1/2 pounds fresh cod or halibut filets, about 1/2- to 3/4-inch thick
2 medium onions (about 1 pound), peeled, cut into halves, and thinly sliced
1 large carrot (5 ounces), peeled and cut into thin slices

freshly ground black pepper
3 garlic cloves, peeled and thinly sliced
1 bay leaf
1/2 small chipotle pepper, seeds and ribs removed
1/3 cup (2-2/3 ounces) white wine vinegar

1. Heat ¹/³ cup of the extra virgin olive oil in a medium skillet over high heat until it trembles, becomes aromatic, and a drop of water sputters when it hits the oil. Turn the heat to medium, sprinkle the fish with salt, and sauté it without crowding until it is opaque and flaking, 3 to 5 minutes a side, depending on the thickness of the fish. Cook in batches if necessary. Transfer the cooked fish to a plate and reserve.
2. Either wash the skillet or use another one. Heat the remaining ¹/³ cup extra virgin olive oil over medium heat until it trembles and becomes aromatic. Add the onions and carrot. Sprinkle with salt and a few grindings of pepper. Cook, stirring frequently, until the onions are translucent and just starting to color, about 10 minutes.
3. Add the garlic, bay leaf, chipotle pepper, and vinegar. Bring to a simmer and cook until the onions are very soft and the carrots tender, about 10 more minutes. Taste for salt and pepper.
4. Pour any liquid that has accumulated under the reserved fish into the pan and bring to a boil.
5. Arrange the fish in one layer in a serving dish deep enough to accommodate the sauce. Pour the hot sauce over the fish.
6. Cool to room temperature, then refrigerate for up to 4 days, until ready to serve. Bring to room temperature before serving.

Let’s hear your feedback.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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