Escabeche Recipe – Eats Now

Name: Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs fish fillets (i like haddock or halibut for this); 1/2 cup flour; oil (for frying); 2 tablespoons olive oil; 1 red onion, sliced; 1 bunch green onion, minced; 3 garlic cloves, sliced; 1 red pepper, chopped; 2 small carrots, peeled and sliced; 3/4 cup white vinegar; 2 tablespoons tomato paste; 1/2 cup water; 1 teaspoon oregano; 1/2 teaspoon thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 pepperoncini peppers, sliced (pickled); 3 sour dill pickles, sliced; 1 cup pickled cauliflower, broken into florets

Servings: persons

2 lbs fish fillets (i like haddock or halibut for this)
1/2 cup flour
oil (for frying)
2 tablespoons olive oil
1 red onion, sliced
1 bunch green onion, minced
3 garlic cloves, sliced
1 red pepper, chopped
2 small carrots, peeled and sliced
3/4 cup white vinegar
2 tablespoons tomato paste
1/2 cup water
1 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
4 pepperoncini peppers, sliced (pickled)
3 sour dill pickles, sliced
1 cup pickled cauliflower, broken into florets

1
Cut the fish into 2 inch pieces and dust with flour.
2
Heat about 1/2 inch of oil in a frying pan and fry the pieces of fish until golden and cooked through, about 5 minutes on each side.
3
Drain the grease thoroughly and put the fish in a large, non-reactive bowl.
4
In a large skillet and medium sized non reactive saucepan heat the olive oil.
5
Add the red onion, green onion, red pepper, carrot, and garlic. Saute for about 5 minutes on medium heat, or until the red onion is soft.
6
Add the vinegar, tomato paste,water, and seasonings. Cook over medium heat for about 10 minutes, or until the carrots are tender.
7
Put the pickled items over the fish in the bowl.
8
Pour the finished vinegar and vegetable mixture over all and mix lightly. You may break the fish up a bit, but this will not ruin it.
9
Cover and set to chill in refrigerator for at least 6 hours, and preferably over night.
10
Enjoy!

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 2 lbs fish fillets (i like haddock or halibut for this), 1/2 cup flour, oil (for frying), 2 tablespoons olive oil, and more.

Yes, Escabeche falls under the Seafood 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.

Escabeche

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