ESCABECHE

SERVES 4

INGREDIENTS

2 lb whole fish fillets

juice of 2 limes

1 1/4 cups olive oil

6 peppercorns

3 garlic cloves, sliced

1/2 tsp ground cumin

1/2 tsp dried oregano

2 bay leaves

1/3 cup pickled jalapeno chilli slices,chopped

1 onion, thinly sliced

1 cup white wine vinegar

1  1/4 cups green olives

stuffed with pimiento, to garnish

  1. Place the fish fillets in a single layer in a shallow non-metallic dish. Pour the lime juice over, turn the fillets over once to ensure that they are completely coated, then cover the dish and leave to marinate for 15 minutes.
  2. Drain the fish in a colander, then pat the fillets dry with kitchen paper. Heat 4 tbsp of the oil in a large frying pan,add the fish fillets and saute for 5-6 minutes, turning once, until they are golden brown. Use a fish slice to transfer them to a shallow dish that will hold them in a single layer.
  3. Heat 2 tbsp of the remaining oil in a frying pan. Add the peppercorns, garlic, ground cumin, oregano, bay leaves and jalapenos, and cook over a low heat for 2 minutes, then increase the heat, add the onion slices and vinegar and briong to the boil. Lower the heat and simmer for 4 minutes.
  4. Remove the pan from the heat and carefully add the remaining oil. Stir well, then pour the mixture over the fish. Leave to cool, then cover the dish and marinate for 24 hours in the fridge.
  5. When you are ready to serve, drain off the liquid and garnish the pickled fish with the stuffed olives. Salad leaves would make a good accompaniment.

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