Difference between revisions of "Escabeche de Pescado"
m (→Directions) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 18: | Line 18: | ||
* 1 [[serrano pepper|serrano]] or [[jalapeño chile]], halved and seeded | * 1 [[serrano pepper|serrano]] or [[jalapeño chile]], halved and seeded | ||
| − | == | + | == Procedures == |
# Bring the [[vinegar]], [[water]], peppercorns, [[bay leaf|bay leaves]], and [[salt]] to a boil in a non-aluminum saucepan. | # Bring the [[vinegar]], [[water]], peppercorns, [[bay leaf|bay leaves]], and [[salt]] to a boil in a non-aluminum saucepan. | ||
# Let cool. | # Let cool. | ||
| Line 30: | Line 30: | ||
[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
| − | [[Category:Chilean Meat | + | [[Category:Chilean cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Swordfish Recipes]] | [[Category:Swordfish Recipes]] | ||
[[Category:White vinegar Recipes]] | [[Category:White vinegar Recipes]] | ||
Latest revision as of 07:01, 14 July 2012
Description
File:Escabeche.gif
Escabeche de Pescado
This recipe is for 1 servings
Ingredients
- 1½ cups white vinegar
- ¾ cup water
- 1 teaspoon whole peppercorns
- 4 bay leaves
- ½ teaspoon salt
- 4 swordfish or shark steaks, rinsed and dried (5 to 6 ounces each)
- freshly ground black pepper, to taste
- all-purpose flour for dredging
- about ½ cup of vegetable oil
- 1 large onion, halved and thinly sliced
- 1 carrot, peeled and thinly sliced
- ½ red bell pepper, thinly sliced
- 1 serrano or jalapeño chile, halved and seeded
Procedures
- Bring the vinegar, water, peppercorns, bay leaves, and salt to a boil in a non-aluminum saucepan.
- Let cool.
- 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.
- Add the fish, and fry until brown on both sides, turning once, 3 to 5 minutes.
- Drain on paper towels.
- 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.
