When Alton Brown, host of the Food Network’s Good Eats and headliner at the Southern Food & Wine Festival in Nashville, wasn’t pushing sardines, he was cooking up trout, a more appealing and attractive fish, to say the least.
Escabeche is a Spanish method for preparing fish. First the trout is seared, then it’s marinated in the refrigerator for a few hours and served at room temperature. Brown’s marinade looked absolutely fantastic and seemed to me like a good option for any type of chicken or fish.
