The Secret Ingredient (Liquid Smoke): Smoky Hogfish and Pepper Escabeche Recipe

Serves: 4 Save

Ingredients (13)

  • 1/2 red onion, sliced 1/4- to 1/2-inch thick
  • 1/2 fennel, sliced 1/4- to 1/2-inch thick
  • 1/2 yellow pepper, sliced 1/2-inch thick
  • 1/2 green pepper, sliced 1/2-inch thick
  • 1 vine ripe tomato, peeled and seeded, and cut into thin slices
  • 2 tablespoons dry white wine
  • 1/2 teaspoon liquid smoke
  • 2 tablespoons white wine vinegar
  • 2 tablespoons fennel fronds
  • 4 fillets of hogfish, skin on (4 to 5 ounces each)
  • 2 tablespoons flour
  • 2 tablespoons olive oil, plus 1/4 cup
  • Salt and pepper

Directions

Learn how to make this recipe at Serious Eats