/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2013__11__20131101-pantryessentials-liquidsmoke2-c732337fe941489284390cd0a04508a0.jpg)
The Secret Ingredient (Liquid Smoke): Smoky Hogfish and Pepper Escabeche Recipe
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