Escabeche Recipe | Food Network UK

Ingredients

• 680g Spanish mackerel fillet, cut into thirds
• 2 tablespoons Emeril's Original Essence, recipe follows
• 3 tablespoons Spanish olive oil
• 1 teaspoon salt
• 30g chopped onion
• 2 tablespoons chopped fresh parsley leaves
• Juice of 1 orange
• For the Creole seasoning
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme