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Escabeche

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Escabeche, much like ceviche, is a dish that varies in preparation and ingredients across South America. The fish is first fried and then delicately soaked in a spicy pickling mixture containing onion and chile. The end result is a surprisingly tender and flavorful dish that is perfect for enjoying on a scorching summer day. Pair it with some grilled corn or delectable baked sweet potato wedges for a fulfilling meal. Follow these simple steps to create your own amazing escabeche.

Yield: 4 servings

Ingredients

2 lb boneless skinless grouper or red snapper filets

1 cup Wondra or all-purpose flour

2 medium red onions

1/3 cup plus two tablespoons vegetable oil

2 tablespoons aji amarillo chili, seeded and diced

1 tablespoon dried oregano

2 garlic cloves, sliced

3/4 cup red wine vinegar

2 plum tomatoes, diced

kosher salt and black pepper, to taste

Directions

Pat filets dry and season with salt and pepper. Dredge with flour. Heat a large sauté pan on medium-high and add vegetable oil. When oil is shimmering, add filets. Cook on either side for three minutes. Remove filets from the pan and place them in a non-reactive dish.

Wipe the pan clean and heat two tablespoons of oil on medium heat. Add onions and oregano and sauté for 5 minutes. Add garlic and tomato and sauté 1 minute. Next, add red wine vinegar and simmer until reduced by half. Allow to cool, then spoon over the fish. Cover with plastic wrap and refrigerate for 2–3 hours.

 

 

 

 

Other Recipes + Articles You May Like:

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Cumin-dusted Filet with Fennel Puree

Sole en Papillote with Parsley Sauce

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