Definitions for "Escabèche"
Keywords:  marinade, vinegar, pickle, herbs, fried
A spicy cold marinade (of olive oil, vinegar and herbs) that originated in Spain and is used for preserving cooked foods. It is mostly used for small cooked fish which are de-headed, fried or lightly browned and then marinated for 24 hours. The fish en escabèche are served as an hors d'oeuvre.
fish in sweet & sour sauce
a method of cooking where an acid like vinegar or citrus is heated with vegetables and aromatic herbs and poured over cooked fish, meat or poultry. The dish is then allowed to cool so the flavors mingle, in effect pickling. It is basically a cooked ceviche.