This delicious escabeche recipe is a perfect quick and easy weeknight meal. This extraordinary fish recipe is an excellent light meal for dinner.
Escabeche is a dish of Spanish origin in which seared meat or fish is marinated in an acidic marinade. Fish escabeche is similar to ceviche. However, the fish is partially cook.
It works great in quick fish tacos. Just take a basic cheese taco and add a bit of the fish, peppers, and onions. Normally you wouldn't use melted cheddar in a fish taco, but because the cheese cuts through the acidity, it works. You can eat the escabeche a few hours after you prepare it, but it will be better if you let it marinate for half a day. The fish will firm up and have a better texture.
You can add half of the habanero to add a little heat to this citrusy escabeche.
1 oz red bell pepper
1 oz green bell pepper
1 oz yellow bell pepper
1 oz onion
2 oz carrots
1/2 cup cider vinegar
3/4 cup grapefruit juice
1 tbsp soy sauce
12 oz pacific black cod fillets
1/2 cup flour for dredging
1 bay leaf
Salt and pepper to taste
- Pat dry the fish fillets dry with a paper towel.
- Sprinkle them on both sides with salt and pepper.
- Place flour on a plate and dredge the fillets in the flour on both...
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