Escabeche De Pescado (Crunchy Tilapia In Tomato Sauce)

1. 1

   Chop up onion, green pepper, garlic, and cilantro and set aside.

2. 2

   Mix flour, cornmeal, salt, and pepper and spread on a plate. (omit cornmeal for faster cooking time).

3. 3

   Cut up each tilapia filet into 3 or 4 strips.

4. 4

   Coat tilapia with the flour mixture.

5. 5

   In a large frying pan, add 2 or 3 tablespoons oil and then add the fish.

6. 6

   Flip over the fish when golden until both sides are cooked, adding rest of oil as needed.

7. 7

   Remove fish from pan and set aside.

8. 8

   Add onion, green pepper, garlic, and cilantro mixture and stir fry them in the remaining oil until onion is translucent.

9. 9

   Add the tomatoes and the fish, folding the sauce over the fish gently.

10. 10

    Heat through at medium temperature and serve over white rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.