Escabeche Recipe – Eats Now

Name: Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and pepper; Flour, for dusting; 3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets; Canola oil, for frying; 1 red onion, julienne; 2 red peppers, julienne; 2 yellow peppers, julienne; 1 carrot, peeled sliced in thin rounds; 4 cloves garlic, sliced thin; 1/4 jalapeno chile, minced; 1 tablespoon ketchup; 2 tablespoons red wine vinegar; 2 bay leaves; 1 teaspoon peppercorns; 1 shot hot pepper sauce; 2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and seasoned with salt

Servings: persons

Salt and pepper
Flour, for dusting
3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets
Canola oil, for frying
1 red onion, julienne
2 red peppers, julienne
2 yellow peppers, julienne
1 carrot, peeled sliced in thin rounds
4 cloves garlic, sliced thin
1/4 jalapeno chile, minced
1 tablespoon ketchup
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon peppercorns
1 shot hot pepper sauce
2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and seasoned with salt

1
Season fish with salt and pepper, and dust with flour.
2
Heat a skillet and add canola oil to it.
3
Saute the fish until brown on both sides.
4
Remove from the pan and place in a deep pan.
5
Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent.
6
Add the ketchup and cook 1 more minute.
7
Remove from the heat and add all other ingredients, except the avocado.
8
Cover the fish with all ingredients and allow to cool to room temperature.
9
Cover and place in refrigerator for 2 days.
10
Serve with avocado slices.

kcal

Calories

Carbs

Protein

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 16 ingredients. The key ingredients include: Salt and pepper, Flour, for dusting, 3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets, Canola oil, for frying, and more.

Yes, 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!

Escabeche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions