Marc Matsumoto caught our eye again with this Sea Beam Escabeche recipe. It is reminding us of two sad facts. 1) We do not prepare enough fish because 2) we do not frequent our local fishmonger. That is where Matsumoto found the inspiration for this pitch-perfect summer recipe—”…there was still some red sea bream sitting in the case and I scored the lot for under five dollars.”

Get a look at the ingredients after the jump…

1 pound sea bream fillets, cut into 2” wide pieces
1/4 cup flour
vegetable oil for frying
1 small red bell pepper, sliced thin
1 sweet onion, peeled, halved and thinly sliced
Zest of 1 Meyer lemon
1/4 cup Meyer lemon juice
1/4 cup rice vinegar
2 tablespoons sugar
3 sprigs fresh thyme, stems removed

Read the full preparation over at PBS’s Fresh Tastes.

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