White Bass Escabeche
4 medium white bass fillets, about 1¼ pounds
Kosher salt and freshly ground black pepper
¼ cup olive oil
4 garlic cloves, thinly sliced
Zest of 1 orange removed in large strips with a peeler
Zest of 1 lemon removed in large strips with a peeler
1 red onion, thinly sliced
2 jalapeño peppers, thinly sliced
1 red or yellow bell pepper, thinly sliced
1 teaspoon dried oregano
1 teaspoon dried thyme
4 sprigs fresh thyme
4 bay leaves
1 cup white wine vinegar
1 cup white wine
Serves 4 to 6
1. Season the fillets with salt and pepper.
2. Heat a large sauté pan over medium-high heat and add the olive oil. When the oil is hot, sear each side of the fish, about 3 minutes per side. Transfer the fillets to a glass or ceramic container where they will fit in one snug layer.
3. Lower the heat to medium, add garlic to the pan, and cook for about 30 seconds, taking care not to burn it. Scatter the orange and lemon zest over the fish and add the garlic on top.
4. In a pot, bring the remaining ingredients and ½ cup water to a boil. Pour the brine over the fish and allow to cool to room temperature. Cover and refrigerate overnight. Serve cold.
About the chef: Jesse Griffiths is the author of Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish. This James Beard Award-finalist cookbook showcases Griffiths trademark approach to hunting, which stresses a respect for the animal in its entirety and its environment, accompanied by photography by Jody Horton.
Griffiths, who also owns the Texas-based Dai Due Butcher Shop & Supper Club, continues to share his hunting experience with others via in-depth, experiential hunting and butchery classes and weekend schools. Believing it is critical to teach those hunting animals how to care for the animals in both the field and in the kitchen is absolutely paramount to Griffiths. Read more about Chef Griffiths, one of the Taste of the Wild Featured Chefs, at https://www.outdoornews.com/February-2015/Jesse-Griffiths/