Escabesh(Spanish Cold Fish Dish) Recipe

Name: Escabesh(Spanish Cold Fish Dish)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. fish steaks; 1 c. flour; 2 large onions, sliced in rings; 1 c. vegetable oil; 3 bay leaves (whole); 1/2 c. stuffed olives; 1/2 c. olive oil; 1 tsp. garlic salt; 1/2 tsp. black pepper; 1 Tbsp. salt; 1 tsp. onion powder

Servings: persons

2 lb. fish steaks
1 c. flour
2 large onions, sliced in rings
1 c. vegetable oil
3 bay leaves (whole)
1/2 c. stuffed olives
1/2 c. olive oil
1 tsp. garlic salt
1/2 tsp. black pepper
1 Tbsp. salt
1 tsp. onion powder

1
Wash and pat dry fish steaks.
2
In a large skillet pour vegetable oil and wait until hot.
3
Flour fish steaks and fry until done.
4
Remove fish from skillet and place in a large deep dish. Arrange fish so steaks don't sit on top of each other.
5
Set aside. In another skillet, pour olive oil.
6
Saute onions until clear, not fully cooked.
7
Add bay leaves, olives, garlic salt, pepper, salt and onion powder.
8
Stir.
9
Let sit for 5 minutes.
10
Pour mixture over fish and cover.
11
Refrigerate overnight.
12
Serve cold. Serves 5.

1651

kcal

Calories

131

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 11 ingredients. The key ingredients include: 2 lb. fish steaks, 1 c. flour, 2 large onions, sliced in rings, 1 c. vegetable oil, and more.

Yes, Escabesh(Spanish Cold Fish Dish) 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.

Escabesh(Spanish Cold Fish Dish)

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