Escabeche de Pescado

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Escabeche de Pescado

This recipe is for 1 servings



  1. Bring the vinegar, water, peppercorns, bay leaves, and salt to a boil in a non-aluminum saucepan.
  2. Let cool.
  3. Season the fish steaks with salt and pepper, and dredge in the flour, shaking off the excess.
  4. Heat the oil in a large skillet over medium-high heat.
  5. Add the fish, and fry until brown on both sides, turning once, 3 to 5 minutes.
  6. Drain on paper towels.
  7. Arrange half of the sliced vegetables in a shallow earthenware dish.
  8. Place the fish fillets on top, and cover with the remaining vegetables.
  9. Pour the pickling liquid over the fish; cover the dish, and refrigerate overnight or up to 24 hours.