For the Escabeche:
6 julienne onions
6 red bell peppers
6 cloves garlic, crushed
2 bay leaves
16 ozs. white vinegar
4 ozs. vegetable oil
to taste thyme
to taste parsley stems
to taste salt and ground black pepper
- Pan-sear grouper and season with salt and pepper; cook to desired doneness.
- Sweat vegetables in vegetable oil.
- Add herbs and garlic in sashes.
- Deglaze with vinegar; season with salt and pepper; serve.
Submitted by Max Knoepfel, Executive Chef, Westchester Country Club, Rye, N.Y.
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