Here’s a recipe for fish escabeche:
Escabeche
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesEscabeche is a delicious Spanish dish that typically features marinated fish or meat that is fried and then served with a tangy, vinegar-based sauce.
Ingredients
2 pounds firm white fish fillets (such as red snapper or cod)
1 cup all-purpose flour
Salt and pepper, to taste
Olive oil, for frying
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
4 cloves garlic, minced
1 cup white vinegar
1 cup water
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon ground paprika
1/4 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
Fresh parsley, for garnish
Directions
- Season the fish fillets with salt and pepper, then dredge them in flour, shaking off any excess.
- Heat a generous amount of olive oil in a large skillet over medium-high heat. Fry the fish fillets on both sides until golden brown and cooked through. Remove the fish from the skillet and set aside.
- In the same skillet, add a little more olive oil if needed, and sauté the onion, red bell pepper, green bell pepper, and garlic until they are softened and fragrant.
- In a separate bowl, combine the white vinegar, water, bay leaf, dried oregano, ground paprika, red pepper flakes (if using), salt, and pepper. Stir well to combine.
- Pour the vinegar mixture into the skillet with the sautéed vegetables. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld.
- Carefully arrange the fried fish fillets in a single layer in a shallow dish. Pour the vinegar and vegetable mixture over the fish, making sure they are fully submerged. Allow the escabeche to cool to room temperature.
- Once cooled, cover the dish and refrigerate it for at least 4 hours or overnight to allow the fish to marinate and absorb the flavors.
- Serve the escabeche chilled or at room temperature, garnished with fresh parsley. You can enjoy it as an appetizer, a main course, or as part of a tapas spread.
