This traditional Mediterranean preparation is very much at home in the Caribbean. Spanish for pickled, escabeche is also sometimes called escovitch (or caveached in Jamaica). Originally conceived as a cooking technique as well as a preserving method, this dish can be chilled and served the following day. Its ease of preparation and flexibility of ingredients. In this version, the tangerine adds a light citrus note that enhances the sweet and sour tones of the capers and raisins.
Serves 4
4 6-ounce Dolphin steaks, 1 ½-inches thick
1 large tangerine, zested, segmented and juiced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
¼ cup olive oil
4 cloves garlic, thinly sliced
1 cup celery, peeled and thinly sliced
1/3 cup capers
1/3 cup raisins
½ pound small, green Sicilian olives, pitted
¼ cup white wine vinegar
1 tablespoons preserved lemon
¼ cup fresh mint, chiffonade
1/3 cup pine nuts, toasted
Season the dolphin with salt, pepper, tangerine zest and dust with flour. In a large skillet over moderate high heat, heat the olive oil. Add the dolphin and cook until nicely browned on both sides, about 1-2 minutes. Remove the dolphin from the pan.
In the same pan, add the garlic and celery and cook about 4 minutes until golden. Add the capers, raisins and olives, stirring until lightly glazed. Return the dolphin to the pan and add the vinegar, preserved lemon and tangerine juice. Cover and cook for 1 minute. Finish with the tangerine segments.
Spoon the celery-olive mixture into the center of each plate along with any remaining pan juices. Arrange the dolphin on top of this vegetable mixture. Sprinkle with fresh mint and garnish with pine nuts before serving.