[FullFlavorPike]

One good use for thresher meat, which has the added benefit of preserving it for a while:

Thresher in Escabeche

Trim two lbs thresher steak of all skin and membranes, divide into 4-6 pieces, lightly dredge in flour, fry in a pan with some smoking hot olive oil, set aside.

In a deep saute pan, sweat one medium onion and three carrots till both are tender. Add 5 cloves chopped garlic, 4-6 bay leaves, 1tsp hot paprika, 1tsp cumin, 1tsp red pepper flakes, salt and pepper. Briefly fry spices, deglaze pan with 1/2C vinegar. Add 1/4C dry sherry, 1/2C water, 1/3C extra virgin olive oil and bring to simmer.

Add thresher to escabeche and cook, covered and at a gentle simmer, till done; about fifteen minutes. Allow to cool and remove to covered container. Keep in the fridge at least 24 hours.

Consume with beer as part of a large, Spanish lunch.



All quantities are approximations of my slapdash cooking style. Your results may vary.