Cuban Style Hiramasa Escabeche

This is a recipe that my wife, Terry (who is Cuban) grew up eating in Miami as a kid. Back in the day, kingfish steaks with the bone in were the first choice with swordfish being a second choice. When she made it with the Australian Hiramasa, she thought that the flavor and texture was even better than the original choice of fish. We find that the firm sweet Australian farmed Hiramasa fillets from Clean Seas works very well in this recipe instead of steaks. This colorful pickled fish dish can be made ahead of time and keeps for up to a week in the refrigerator. It makes a wonderful and very flavorful cold appetizer or first course. We keep it on hand to snack on anytime.


  • 2 pounds Australian farmed Hiramasa (yellowtail amberjack), skinned

  • 3 cups sweet onions, thinly sliced

  • 3 cups roasted red peppers, thinly sliced

  • 1 cup whole garlic gloves, peeled

  • 2 tablespoons mixed peppercorns

  • 1 teaspoon crushed red pepper flakes

  • 1 teaspoon oregano

  • 1 1/2 cups extra virgin olive oil

  • 1 cup champagne vinegar (or sherry vinegar)

  • 3 teaspoons kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 all purpose flour

  • 1 cup whole pimento stuffed green olives 


  • Season flour with 1/2 teaspoon black pepper and 1 teaspoon of kosher salt. Dredge fish in flour. In a large saute pan,add 1/4 cup olive oil.Heat over medium heat. Cook fish in oil until medium brown, about 3 to 4 minutes per side. Remove fish.

  • Add remaining oil to pan, add onions and garlic. Cook on low-medium heat about 20 minutes until onions and garlic are nice and tender. Add roasted red pepper, peppercorns, crushed red pepper flakes, oregano, and remaining 2 teaspoons of salt.Cook an additional 5 minutes. Remove from heat, add vinegar. Return to heat and cook for 5 more minutes on low heat. Put cooked fish in a deep bowl, pour sauce and veggies over fish, add olives. Refrigerate at least 24 hours.

  • Serves 4 people as a main course or 8 to 10 as an appetizer.