Fish in Oil and Vinegar Sauce (Pescado en Escabeche)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 pounds of any firm-fleshed white fish such as red snapper or striped bass, cut into 6 fillets or 6 steaks salt, freshly ground pepper flour
3 tablespoons butter or lard 1 cup olive oil or vegetable oil 3 medium onions, thickly sliced
1 or 2 fresh hot red or green peppers, seeded and cut into stips 1/4 teaspoon oregano 4 tablespoons white vinegar



1 Season the fish with salt and pepper and dredge in flour, shaking to remove the excess. Heat the butter or lard in a skillet and saute the fish until lightly browned on both sides. Transfer the cooked fish to a shallow serving dish and keep warm. Heat the oil in a medium-sized saucepan, add the onions and pepper strips, and cook over low heat until the onions are soft and very lightly browned. Stir in the oregano and cook for a minute longer. Pour in the vinegar, stir, and pour over the fish. Serve immediately.
2 For a more robust dish, garnish with 3 ears of freshly cooked corn, each cut into 4 slices, 3 hardboiled eggs, halved, lettuce leaves, and olives.

Back