Fish Escabeche

Name: Fish Escabeche
Ingredients: 2 -3 lbs firm white fish fillets; 1/2 cup all-purpose flour; olive oil; 2 large onions, sliced; 4 garlic cloves, thinly sliced; 1 jalapeno pepper, seeded and thinly sliced; 1 bell pepper, cut up; 2 bay leaves; 1/2 teaspoon dried thyme; 12 whole black peppercorns; 1/2 teaspoon salt; 1/2 cup white wine vinegar; 1 -2 lemon, sliced; 1/2 cup green olives, cut in half

14 ingredients

9 steps

Ingredients

2 -3 lbs firm white fish fillets
1/2 cup all-purpose flour
olive oil
2 large onions, sliced
4 garlic cloves, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
1 bell pepper, cut up
2 bay leaves
1/2 teaspoon dried thyme
12 whole black peppercorns
1/2 teaspoon salt
1/2 cup white wine vinegar
1 -2 lemon, sliced
1/2 cup green olives, cut in half

Directions

1

Season the fish with your favorite seasonings and dredge in flour to lightly coat.
2

In a large skillet, heat 2-3 tbsp of the oil over medium heat.
3

Fry the fish in batches 'til golden on both sides and almost, but not quite, cooked through. Remove and drain on paper towels.
4

In another skillet, heat 3 tbsp of oil over medium heat.
5

Add the onions, garlic, peppers, bay leaves, thyme, peppercorns, salt.
6

Cook, stirring occasionally until the onions are soft, 8 to 10 minutes.
7

Remove the onion mixture from the heat and add the vinegar. Stir to combine and let cool.
8

Lay the fish (in one layer if possible) in a glass or glazed ceramic dish. Cover with lemons slices and olives.
9

Pour the cooled mixture over the fish, cover tightly, and refrigerate at least 12 and up to 24 hours. Eat cold.