Ingredients
-
2 - 3
-
1/2
-
-
2
-
4
-
1
-
1
-
2
-
1/2
-
12
-
1/2
-
1/2
-
1 - 2
-
1/2
-
Directions
Fish Escabeche, Good for lunch, a cold starter, a side dish I like it atop a big salad Keeps well in the fridge for almost a week I’ve tried many types of fish and prefer tilapia for taste and texture You can substitute the jalapeo pepper with a half red bell pepper , I was surprised – I liked it I had it for lunch on top of baby spinach as a salad used pickled jalepeno instead of a fresh one After tasting it I added a chopped fresh tomato to the salad I think next time I make it I will use black olives instead of green
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Steps
|
1
Done
|
Season the Fish With Your Favorite Seasonings and Dredge in Flour to Lightly Coat. |
|
2
Done
|
in a Large Skillet, Heat 2-3 Tbsp of the Oil Over Medium Heat. |
|
3
Done
|
Fry the Fish in Batches 'til Golden on Both Sides and Almost, but not Quite, Cooked Through. Remove and Drain on Paper Towels. |
|
4
Done
|
in Another Skillet, Heat 3 Tbsp of Oil Over Medium Heat. |
|
5
Done
|
Add the Onions, Garlic, Peppers, Bay Leaves, Thyme, Peppercorns, Salt. |
|
6
Done
|
Cook, Stirring Occasionally Until the Onions Are Soft, 8 to 10 Minutes. |
|
7
Done
|
Remove the Onion Mixture from the Heat and Add the Vinegar. Stir to Combine and Let Cool. |
|
8
Done
|
Lay the Fish (in One Layer If Possible) in a Glass or Glazed Ceramic Dish. Cover With Lemons Slices and Olives. |
|
9
Done
|
Pour the Cooled Mixture Over the Fish, Cover Tightly, and Refrigerate at Least 12 and Up to 24 Hours. Eat Cold. |
