Fish Escabeche
Yield
servingsPrep
15 minCook
?Ready
?Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
fish fillets
or steaks |
|
| ½ | cup |
all-purpose flour
and salt, to dredge fish |
|
| 1 | each |
sweet red bell peppers
julienned |
|
| 1 | each |
green bell peppers
julienned |
|
| 2 | medium |
onions
finely sliced |
|
| 5 | each |
garlic cloves
peeled, minced |
|
| 1 | each |
tomatoes
and seeded |
|
| 1 | teaspoon |
peppercorns
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | each |
leeks
julienned |
*
|
| ⅓ | cup |
vinegar
|
|
| ⅓ | cup |
water
|
|
| 2 | each |
carrots
julienned |
|
| 1 | teaspoon |
sugar
|
|
| ½ | cup |
olive oil
or more |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
vegetable oil
with 2 tablespoons olive oil, for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
fish fillets
or steaks |
|
| 118 | ml |
all-purpose flour
and salt, to dredge fish |
|
| 1 | each |
sweet red bell peppers
julienned |
|
| 1 | each |
green bell peppers
julienned |
|
| 2 | medium |
onions
finely sliced |
|
| 5 | each |
garlic cloves
peeled, minced |
|
| 1 | each |
tomatoes
and seeded |
|
| 5 | ml |
peppercorns
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | each |
leeks
julienned |
*
|
| 79 | ml |
vinegar
|
|
| 79 | ml |
water
|
|
| 2 | each |
carrots
julienned |
|
| 5 | ml |
sugar
|
|
| 118 | ml |
olive oil
or more |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
vegetable oil
with 2 tablespoons olive oil, for frying |
*
|
Directions
Wash fish with lemon juice.
Rinse.
Season filets with salt and pepper.
Dredge into the flour and salt and deep fry in the hot oil Add the olive oil to a pan. When hot, add the vegetables and cook until the onions are soft. Pour in the vinegar, the water and the rest of the ingredients ( taste), bring to a boil and pour it boiling over the fish. Bring to a new boil. Chill at least 24 hours.
