Balance Tangy Cazon en Adobo Fish Recipe from 'Sherry' with Glass of Fino or Manzanilla

After Post NY Marathon Oloroso Cocktail inspired by Pigalle, here's a tangy fish recipe from Sherry A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes (Ten Speed Press, October 14-2014) by Talia Baiocchi...

Cazón en Adobo

Adobo and escabeche are the two most common types of acidic marinades used in Spanish cooking, and their use in preserving seafood dates back to antiquity. In Andalusia, adobo shows up most famously in this dish: cazón, or dogfish, is cubed and marinated in a mixture of olive oil, sherry vinegar, garlic, and spices. It’s then dredged in flour, quickly fried, and served hot with a squeeze of lemon and a (mandatory, in my book) glass of fino or manzanilla to balance out the tangy, decadent fish. • • •

Serves 6

1. pounds swordfish or monkfish fillet, skin removed
Olive oil
1⁄3 cup sherry vinegar
1 tablespoon water
3 cloves garlic, chopped
. teaspoon smoked Spanish paprika
. teaspoon cumin
1 teaspoon oregano
2 bay leaves
. teaspoon ground black pepper
1⁄3 teaspoon salt

Garnish: smoked paprika, chopped parsley, lemon wedges

Cazón en adobo

Cut the swordfish into 1-inch cubes and place in a nonreactive bowl. In a separate bowl, mix together 3 tablespoons of the oil and the vinegar, water, garlic, paprika, cumin, oregano, bay, pepper, and salt. Pour this mixture over the fish, turning to coat each piece. Cover with plastic wrap and refrigerate overnight.

When ready to cook, drain the fish well and blot the pieces to remove excess marinade. Put the flour in a shallow bowl and set aside.

In a 12-inch pan over medium-high heat, heat . inch of oil until shimmering but not quite smoking.

Dredge the fish pieces in the flour, shaking off any excess, and fry in batches, turning to brown each side, until crisp and golden, about 1 minute per side. As the pieces finish cooking, remove them to a plate lined with paper towels to drain.

Transfer to a bowl or small platter, dust with a little paprika and sprinkle with parsley, and serve hot with lemon wedges on the side.

(* Reprinted with permission from Sherry, by Talia Baiocchi, copyright 2014. Published by Ten Speed Press, a division of Random House LLC. Photography copyright © 2014 by Ed Anderson)

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