Gulf Snapper Escabeche & Kalamata Olive Causa

2019 Alabama Seafood Cook-Off winning recipe from Chef Ramon Jacobsen of Odette.  |  Seafood: Fish

What you need


4 oz olive oil

4 Red Snapper filets, skin removed (save skins)

4 c. red onions, sliced

5 garlic cloves, minced

3 Aji Amarillo (Peruvian pepper), thinly sliced

3 tbsp. Aji Panca paste (dried Peruvian pepper)

2 bay leaves

2 sprigs oregano (remove from stems)

4 oz red wine vinegar

2 tbsp. sugar

3 c. frisee, cleaned

1 lb. Yukon Gold potatoes

3 limes, juiced

5 Aji Amarillo, pureed

1 c. Kalamata olives, chopped

Salt & pepper to taste



Preheat oven to 325 degrees.


Meanwhile, pour 1 ounce of the oil in a pan and set over medium high heat. Fry both sides of filets until golden brown. Remove from pan and place on paper towel lined plate.


Pour remaining 1 ounce of the oil in the same pan, add onion, garlic, and aji Amarillo. Sauté until onions are softened.


Add aji panca paste, bay leaves, oregano, and sugar and sauté 3 more minutes.


Add cooked filets to the pan and pour red wine vinegar over pan, cook 5 minutes.


Season with salt and pepper, remove from heat.


Clean fish skins, season with salt, and bake over a sheet tray pressed by another sheet tray for 30 minutes at 325 degrees.


Start boiling potatoes and cook until softened, rice them, and let them cool.


Add oil, lime juice, aji amarillo puree, olives, salt and pepper to taste. Mix by hand until well combined. Let cool completely.


To plate, place causa on first, then place fish on top of causa and onion on top of fish. Spoon escabeche sauce over fish and causa. Garnish with crispy fish skin & frisee. Enjoy!

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