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Fish Escabeche
  • Prep 20 min
  • Total 24 hr 0 min
  • Servings 6

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

Hide Images
  • 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.

Expert Tips

  • You can add thinly sliced carrots to the recipe.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
684.6
% Daily Value
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.
More About This Recipe
  • 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.

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