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Holguín

Holguín · Gibara · Banes · Mayarí · Moa · Rafael Freyre

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Escabeche de pescado de Gibara

Descubre

Gibara, on Holguín’s coast, is the setting for this fish escabeche. Vinegar, onion, garlic, herbs, and oil turn cooked fish into a bright dish that can be prepared ahead and served chilled.

La Gente

Escabeche is a technique as well as a flavor profile. Cook the fish, prepare the dressing, and follow the chilling steps so the flavors have time to come together. Vinegar supplies acidity; careful refrigeration remains essential.

Sabor

Holguín cooks the oriental coast's way at Gibara: fish, vinegar, olive oil, onion, garlic, bay, peppercorns, oregano, a little paprika for color. Sharp and cold. Use a mild aromatic pepper, or add chile to taste.

Spice DNA · Acid high · Herb medium · Sweet low · Smoke none · Heat low

Seasonings to explore

Minced Garlic in Olive Oil. In the marinade. Adds a savory garlic base.
Bay Leaves Whole. Essential in the escabeche.
Oregano Whole. In the marinade.
Black Pepper Ground. On the fish and whole in the marinade if you have them.
Onion Powder. With the sliced onion.
Paprika. For color in the vinegar.
Crushed Red Pepper. A pinch, optional.
Adobo with Pepper. On the fish before the flour.

From your market: two pounds of firm white fish steaks, white vinegar, olive oil, two onions, a red and a green pepper, pimiento-stuffed olives, and flour for dredging. Badia does not sell the fish. Gibara's boats do, and so does the market on Flagler.

Cocina

Escabeche de pescado de Gibara

Fried fish under a warm vinegar and onion marinade, better cold the next day. Gibara's Saturday for Sunday.

Serves 6

2 lb firm white fish steaks (kingfish, dorado, or snapper), 1 inch thick
1 tsp Badia Adobo with Pepper
½ tsp Badia Black Pepper, ground
Flour for dredging
Oil for frying
2 onions, sliced in rings
1 red pepper and 1 green pepper, sliced
3 tbsp Badia Minced Garlic in Olive Oil, or 6 garlic cloves sliced
½ tsp Badia Onion Powder
2 Badia Bay Leaves, whole
1 tsp Badia Oregano, whole
1 tsp Badia Paprika
Pinch of Badia Crushed Red Pepper, optional
1 cup olive oil
1 cup white vinegar
½ cup water
½ cup pimiento-stuffed olives
Salt

Fry the fish. Season with adobo and pepper, dredge in flour, and fry in ½ inch of oil until golden, 3 to 4 minutes a side. Lay in a deep dish.
The marinade. In a pan, warm the olive oil. Cook the onions and peppers with the garlic and onion powder until soft, not browned. Add the bay leaves, oregano, paprika, and crushed pepper if using. Add the vinegar and water and bring to a simmer 5 minutes. Salt.
Pour. Pour the hot marinade over the fish. Scatter the olives. Cool, cover, and refrigerate overnight.
Serve cold or at room temperature, with bread, crackers, and a cold beer. It keeps a week. It will not last one.

Pueblos de Holguín

Holguín · Gibara · Banes · Mayarí · Moa · Rafael Freyre · Antilla · Báguanos · Cacocum · Calixto García · Cueto · Frank País · Sagua de Tánamo · Urbano Noris