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Fish Escabeche

Name: Fish Escabeche
Prep time: 20 min
Yield: 6
Cuisine: Latin American
Ingredients: 6-8 fish fillets (grouper, Pacific sierra, mahi mahi, or hake); Salt and pepper to taste; 4 tablespoons canola oil; 2 yellow onions cut in strips or rings; 6 garlic cloves, thinly sliced; 1 bell pepper cut into strips; 3 bay leaves; 1/4 cup stuffed olives (whole or sliced); 1 teaspoon whole black pepper; 1 cup olive oil; 1/2 cup of apple cider vinegar

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Prep 20 min
Total 24 hr 0 min
Servings 6

By Tablespoon Kitchens

Updated July 17, 2017

Ingredients

6-8 fish fillets (grouper, Pacific sierra, mahi mahi, or hake)
Salt and pepper to taste
4 tablespoons canola oil
2 yellow onions cut in strips or rings
6 garlic cloves, thinly sliced
1 bell pepper cut into strips
3 bay leaves
1/4 cup stuffed olives (whole or sliced)
1 teaspoon whole black pepper
1 cup olive oil
1/2 cup of apple cider vinegar

Steps

1

Season the fish with salt and pepper. Panfry the fish in batches (about 2 minutes per side) in 2 tablespoons of canola oil and transfer to a platter.
2

For the escabeche: Heat the remaining 2 tablespoons of canola oil in a skillet.
3

Add the onions, garlic, bell pepper, bay leaves, olives and pepper.
4

Cook over low heat for 3 to 5 minutes so that the onions don’t soften too much.
5

Add the olive oil and vinegar, stir well and let cook for 15 minutes over low heat.
6

Pour the mix over the fish fillets and let marinate from 6 to 24 hours. The more time you let it marinate, the more flavor it will have.

You can add thinly sliced carrots to the recipe.

Nutrition Facts

Serving Size: 1 Serving

Calories: 684.6

Total Fat: 55.4g; 85%

Saturated Fat: 7.8g; 39%

Cholesterol: 99.2mg; 33%

Sodium: 531.5mg; 22%

Potassium: 733.1mg; 21%

Total Carbohydrate: 8.3g; 3%

Dietary Fiber: 1.8g; 7%

Sugars: 3.7g

Protein: 40.8g

% Daily Value*:

Vitamin C: 50%; 50%

Calcium: 4.60%; 5%

Iron: 10.70%; 11%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

Fish escabeche is one of the traditional meals found in Christian homes during Lent, when many forgo meat for fish or seafood. I remember that my mom would prepare tons of escabeche to avoid having to cook a lot during the week. She would leave it marinating in a glass container with a lid, and she would also make seafood salads during this time.

Fish Escabeche

Ingredients