Food > Recipe Directory > Courses/Meal Type > Main Course > Fish Escabeche
Fish Escabeche Recipe
Fish Escabeche
Ingredients
- 2-1/2 lbs (1.25 kg) fish fillet
- 1/4 cup (60 mL) lime juice
- 3/4 tsp (4 mL) salt
- 2/3 cups (150 mL) all-purpose flour
- 3 tbsp (45 mL) (approx) olive oil
- Escabeche Sauce:
- 2 tbsp (30 mL) olive oil
- 1 Spanish or large onion, thinly sliced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1-1/2 cups (375 mL) fresh or canned chopped tomatoes
- 2/3 cups (150 mL) sliced pimiento-stuffed green olives
- 2 tbsp (30 mL) drained capers
- 2 Scotch bonnet peppers, halved and seeded
- 1 tsp (5 mL) dried oregano
- 2/3 cups (150 mL) white wine vinegar
- 1/2 cup (125 mL) water
Preparation
Cut fish into 10 pieces, each about 4 oz/125 g, and place in shallow dish; sprinkle with lime juice and 1/2 tsp/2 mL of the salt, then turn to coat. Let stand for 20 minutes.
Escabeche Sauce: Meanwhile, in skillet, heat oil over medium-high heat; add onion, garlic and bay leaves and fry, stirring, until onion is softened but not browning, about 3 minutes. Stir in cumin, salt and pepper and fry for 1 minute.
Stir in tomatoes, olives, capers, Scotch bonnet peppers and oregano; reducing heat when mixture reaches simmer, cook, stirring often, for 5 minutes. Stir in vinegar and water; bring to boil, reduce heat and simmer for 3 minutes.
Set aside. Drain fish.
In bowl, mix flour with remaining salt; dredge fish in flour mixture to coat. In skillet, heat oil over medium-high heat; in batches, fry fish until golden brown, adding more oil to pan, if necessary.
Drain fish; arrange single layer in baking dish. Bring Escabeche Sauce to boil; pour over fish. Let cool. Cover and refrigerate overnight.
Remove bay leaves; serve at room temperature.
Makes 10 servings.
- Serving(s)
- 10
| Per each of 10 servings: about | |
|---|---|
| Calories | 243 |
| Protein | 25 g |
| Fat (total) | 11 g |
| Sat. Fat | 1 g |
| Carbohydrate | 10 g |
| Fibre | 1 g |
| Cholesterol | 36 mg |
| Sodium | 442 mg |
| Calcium | 7 % RDI |
| Iron | 14 % RDI |
| Vitamin A | 12 % RDI |
| Vitamin C | 25 % RDI |
| Folate | 16 % RDI |
Also in this menu:
Source
Homemakers Magazine: Summer 2008
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