Entree: Mexico – Sinaloa & Pacific Coast – Marlin en Escabeche (Marinated and lightly pickled marlin fillets in a tangy, spiced vinegar and chile sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 4 marlin fillets, approx. 6 oz (170 g) each
- 1 cup (240 ml) white vinegar
- 1/2 cup (120 ml) water
- 1/3 cup (80 ml) vegetable oil
- 1 large white onion, thinly sliced (about 8 oz / 225 g)
- 2 medium carrots, julienned (about 6 oz / 170 g)
- 2 cloves garlic, thinly sliced
- 2 jalapeño peppers, sliced (remove seeds for milder heat)
- 1 tbsp (15 ml) whole black peppercorns
- 2 bay leaves
- 1 tsp (5 ml) dried Mexican oregano
- 1/2 tsp (2.5 ml) ground cumin
- 1 tsp (5 ml) kosher salt, plus more to taste
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) brown sugar
- 2 tbsp (30 ml) chopped fresh cilantro (optional, for garnish)
- Lime wedges, for serving

Instructions

1. Pat the marlin fillets dry and season lightly with 1 tsp (5 ml) kosher salt. Heat a large skillet or plancha over medium-high heat with 1 tbsp (15 ml) oil and sear the fillets 2–3 minutes per side until just cooked through and golden; alternatively, use lightly smoked marlin if available. Transfer fish to a plate.
2. In the same skillet, add remaining 2 tbsp (30 ml) oil and reduce heat to medium. Add sliced onion, julienned carrots, garlic, and jalapeño; sauté until vegetables begin to soften, about 5 minutes.
3. Stir in tomato paste and brown sugar, cook 1 minute to marry flavors. Add white vinegar, water, peppercorns, bay leaves, Mexican oregano, ground cumin, and 1 tsp (5 ml) salt. Bring to a gentle simmer and cook 3–4 minutes to meld flavors.
4. Remove skillet from heat and allow the escabeche liquid to cool slightly for 5 minutes. Taste and adjust salt or sugar as needed; the sauce should be tangy with a mild sweetness.
5. Place the seared marlin fillets in a shallow nonreactive dish and pour the warm escabeche mixture over them so the fish is mostly submerged. Press the vegetables over the fillets.
6. Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to develop flavor. Marlin en escabeche can be served chilled or at room temperature.
7. Serve pieces of marlin topped with the pickled vegetables and a sprinkle of chopped cilantro if desired, with lime wedges on the side.