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Wulf's Kitchen: Mauritius Red Drum Escabeche

  • Max Harvey
  • 2 min read

Along the Gulf and Lower Atlantic coasts, few fish inspire as much loyalty and love as red drum. This recipe gives it a traditional Spanish treatment by cooking it en escabeche — a method that often has you barely cook the fish in a tomato-based sauce with paprika and lots of vinegar. You can serve immediately or let it marinate in the sauce and serve cold or at room temperature the next day.

Serves 2-4


½ teaspoon smoked paprika

½ teaspoon ground chili pepper

Pinch of granulated white sugar

Kosher salt

Freshly ground black pepper

1 pound Mauritius red drum filet

Oil, for cooking

½ yellow onion, cut into thin rings

½ red or yellow bell pepper, chopped

¼ cup white wine vinegar

1 cup crushed tomatoes

1 tablespoon fresh oregano or parsley leaves

1 avocado, peeled and sliced in wedges



Toss paprika, chili pepper, sugar, a pinch of salt and a few grinds of black pepper together in a small bowl, then rub spice mix onto fish.

Heat a glug of olive oil in a medium nonstick pan and when it’s shimmering hot, place the fish skin-side down in the pan. Cook for 1 to 2 minutes and flip. Cook for another few minutes, remove from pan and set fish aside.

Add onions and peppers to the pan and cook until onions are translucent, about 5 minutes.

Add the vinegar and tomato and bring to a simmer. Taste and add salt and pepper as needed. Add oregano or parsley leaves to the sauce.

Return fish to the pan and cook for a few minutes in the sauce.

Plate family-style and arrange fish with sauce and avocado wedges.