The Chilean Kitchen/Ruth Van Waerebeek-Gonzalez 1999

Swordfish en Escabeche (Escabeche de Pescado)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 cups white vinegar 3/4 cup water 1 teaspoon whole peppercorns
4 bay leaves 1/2 teaspoon salt 4 swordfish or shark steaks, rinsed and dried (5 to 6 ounces each)
salt and freshly ground black pepper, to taste all-purpose flour for dredging about 1/2 cup of vegetable oil
1 large onion, halved and thinly sliced 1 carrot, peeled and thinly sliced 1/2 red bell pepper, thinly sliced
1 serrano or jalapeno chile, halved and seeded



1 Bring the vinegar, water, peppercorns, bay leaves, and salt to a boil in a non-aluminum saucepan. Let cool.
2 Season the fish steaks with salt and pepper, and dredge in the flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat.
3 Add the fish, and fry until brown on both sides, turning once, 3 to 5 minutes. Drain on papper towels.
4 Arrange half of the sliced vegetables in a shallow earthenware dish. Place the fish fillets on top, and cover with the remaining vegetables. Pour the pickling liquid over the fish; cover the dish, and refrigerate overnight or up to 24 hours.

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