Fish Escabeche

Recipe by Kathy228
READY IN: 54mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season the fish with your favorite seasonings and dredge in flour to lightly coat.
  • In a large skillet, heat 2-3 tbsp of the oil over medium heat.
  • Fry the fish in batches 'til golden on both sides and almost, but not quite, cooked through. Remove and drain on paper towels.
  • In another skillet, heat 3 tbsp of oil over medium heat.
  • Add the onions, garlic, peppers, bay leaves, thyme, peppercorns, salt.
  • Cook, stirring occasionally until the onions are soft, 8 to 10 minutes.
  • Remove the onion mixture from the heat and add the vinegar. Stir to combine and let cool.
  • Lay the fish (in one layer if possible) in a glass or glazed ceramic dish. Cover with lemons slices and olives.
  • Pour the cooled mixture over the fish, cover tightly, and refrigerate at least 12 and up to 24 hours. Eat cold.
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