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Shad Escabeche

4 servings

Ingredients:

1/3 cup Filippo Berio® Olive Oil
small, skinless and boneless shad fillets (about 2 pounds)
salt and pepper to taste
1 onion, thinly sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tablespoon garlic, finely chopped
1 carrot, peeled and coarsely grated
1 cup tomatoes, diced
cup white wine vinegar
1 cup dry white wine
1/2 teaspoon saffron
2 scallions, chopped
zest of 1/2 orange
zest of 1 lemon and 1 lime
bay leaves
thyme sprigs
1/4 teaspoon crushed red pepper flakes
1/2 cup fresh basil, chopped
slices of lemons and limes

Method

Heat the Filippo Berio® Olive Oil in a saute pan. Season the fish with salt and pepper and quickly pan sear the fish on both sides (it does not have to be cooked all the way through). Transfer the fish to a bowl.

Add the onions to the saute pan and cook briefly without browning. Add the peppers and garlic and cook over high heat, stirring, for about 5 minutes.
Add all the remaining ingredients except the basil and citrus slices and adjust the seasonings if necessary. Cook over high heat for about 10 minutes, stirring occasionally.

Pour the mixture over the fish fillets and allow to cool.

Cover the bowl with plastic wrap and refrigerate for at least 8 and up to 24 hours. Serve cold, garnished with the chopped fresh basil and the lemon and lime slices.

Chef's Tip:

Shad are notoriously bony, but don't let that deter you from enjoying this wonderful fish. Buy your shad from a reputable fishmonger and ask to have it filleted before you bring it home.