Soused Grouper
Source of Recipe
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Recipe Introduction
"Soused" is a word used in the English-speaking islands of the
Caribbean to describe a wide variety of pickled dishes. This dish is
similar to one from Puerto Rico where it is called "Mero en
Escabeche." Mero is red grouper, a type of tropical sea bass, and any
firm, white fish such as sea bass, haddock, mackerel, or other
snappers may be used.
List of Ingredients
Soused Grouper
(Mero en Escabeche)
2 - 3 lbs (900 g - 1.35 Kg) fillets of red grouper or
similar fish, cut into 2-inch (5 cm) pieces
Salt to taste
2 cups (500 ml) olive oil
2 medium onions, thinly sliced
2 carrots, thinly sliced
2-3 cloves garlic, halved
2 bay (laurel) leaves
1/2 tsp (2 ml) whole black peppercorns
1 cup (250 ml) vinegar
1 cup (250 ml) pitted green olives
Season the fish generously with salt. Heat about 3 tablespoons (45
ml) of the oil in a skillet over moderate heat and fry the fish in
batches until lightly browned on both sides and cooked through.
Transfer to a non-reactive bowl. In the same pan, saute the onions,
carrots, bay leaves, and peppercorns until the onions are tender but
not brown, about 5 minutes. Stir in the vinegar and olives and bring
to a boil. Remove from the heat and cool to room temperature before
pouring over the fish. Cover the bowl and refrigerate for at least 24
hours before serving. Serve on a bed of lettuce. Will keep for up to
one week. Serves 4 to 6.Recipe
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