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.
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