Anthony Ibarrondo's Pescado En Escabeche Recipe

Name: Anthony Ibarrondo's Pescado En Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 fresh swordfish steaks (7 or 8 ounces each); 1/2 cup flour; Salt to taste; 1/4 teaspoon fresh ground pepper; 1/2 cup olive oil; 12 large cloves garlic, thinly sliced; 1 medium carrot, peeled and sliced thin; 1 medium onion, peeled and sliced thin; 1 1/2 cups white wine vinegar; 1 bay leaf; 2 sprigs parsley; 1/2 teaspoon red pepper flakes; 1 cup water; Parsley sprigs and thin lemon slices for garnish

Servings: persons

6 fresh swordfish steaks (7 or 8 ounces each)
1/2 cup flour
Salt to taste
1/4 teaspoon fresh ground pepper
1/2 cup olive oil
12 large cloves garlic, thinly sliced
1 medium carrot, peeled and sliced thin
1 medium onion, peeled and sliced thin
1 1/2 cups white wine vinegar
1 bay leaf
2 sprigs parsley
1/2 teaspoon red pepper flakes
1 cup water
Parsley sprigs and thin lemon slices for garnish

1
Rinse swordfish steaks and pat dry.
2
Combine flour, salt and fresh ground pepper in a bag.
3
Add steaks, one at a time, and shake to coat.
4
Remove and shake off excess coating.
5
Heat oil in large skillet.
6
Add as many steaks as will go in one layer.
7
Cook over medium heat until golden brown, 4 or 5 minutes.
8
Turn once and brown on other side.
9
Repeat for remaining fish.
10
Do not allow oil to burn (it will be used in marinade).
11
Remove steaks to glass or enameled dish.
12
Add garlic to the skillet and saute until golden.
13
Remove and drain on paper towel.
14
Add carrot and onion to skillet and saute over low heat for 10 minutes.
15
Add vinegar, bay leaf, parsley, pepper flakes and 1 cup water.
16
Cover and simmer over low heat for 20 minutes.
17
Pour marinade over sword fish.
18
Arrange garlic on top.
19
Cover and refrigerate for 24 hours, turning steaks several times.
20
Remove fish from refrigerator 1 hour before serving.
21
Arrange on platter, pour on marinade, and garnish.
22
Serve with a simple salad.

1207

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 fresh swordfish steaks (7 or 8 ounces each), 1/2 cup flour, Salt to taste, 1/4 teaspoon fresh ground pepper, and more.

Yes, Anthony Ibarrondo's Pescado En Escabeche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Anthony Ibarrondo's Pescado En Escabeche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions