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Pacific BonitoMediumPan-Seared

Pacific Bonito Escabeche

Bonito is an oily, flavorful fish that shines in escabeche — a Spanish technique of searing fish then marinating it in warm spiced vinegar. The acid cuts through the richness perfectly. Serve at room temperature or cold the next day.

Prep: 20 min Cook: 25 min Total: 45 minServes
4

Ingredients

Escabeche Marinade

  • •½ cup olive oil
  • •1 medium onion, thinly sliced
  • •4 cloves garlic, thinly sliced
  • •1 carrot, thinly sliced into rounds
  • •½ cup white wine vinegar
  • •½ cup dry white wine
  • •1 tsp smoked paprika
  • •½ tsp cumin
  • •2 bay leaves
  • •½ tsp black peppercorns
  • •1 tsp salt

Fish

  • •1½ lbs bonito fillets, skin removed, cut into 2-inch chunks
  • •½ cup flour
  • •Salt and pepper
  • •3 tbsp olive oil for frying
  • •Crusty bread to serve

Instructions

  1. 1Season bonito chunks with salt and pepper. Dredge lightly in flour.
  2. 2Heat 3 tbsp olive oil in a large skillet over medium-high. Sear fish in batches until golden on all sides, about 2 minutes per side. Transfer to a shallow dish.
  3. 3In the same pan, add ½ cup olive oil and cook onion, garlic, and carrot over medium heat until softened, about 8 minutes.
  4. 4Add smoked paprika and cumin, stir 30 seconds.
  5. 5Add vinegar, wine, bay leaves, peppercorns, and salt. Simmer 5 minutes.
  6. 6Pour the hot marinade over the fish. Let cool to room temperature.
  7. 7Refrigerate at least 2 hours, ideally overnight. Serve at room temperature with crusty bread.

Pro Tips

Escabeche is one of the few fish preparations that's actually better the next day — the marinade penetrates deeper and the flavors meld. Bonito's strong flavor stands up to the acidic brine in a way that milder fish can't. Keeps in the fridge for 3–4 days.