Escoveitche de Pescado Recipe

Name: Escoveitche de Pescado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs fish steaks or 1 12 lbs fish fillets (eg snapper, swordfish, cod); 2 -3 limes; ½ cup olive oil; ½ cup water; 12 white vinegar; ½ teaspoon fresh ground black pepper; ¼ teaspoon salt; 3 onions, thinly sliced; 1 red bell pepper, sliced; ½ cup vegetable oil; ¼ teaspoon ground allspice; 1 ½ cups flour (white unbleached); ½ cup olive, coarsely chopped

Servings: persons

1 12 lbs fish steaks or 1 12 lbs fish fillets (eg snapper, swordfish, cod)
2 -3 limes
½ cup olive oil
½ cup water
12 white vinegar
½ teaspoon fresh ground black pepper
¼ teaspoon salt
3 onions, thinly sliced
1 red bell pepper, sliced
½ cup vegetable oil
¼ teaspoon ground allspice
1 ½ cups flour (white unbleached)
½ cup olive, coarsely chopped

1
RInse and pat dry the fish.
2
Place in a nonreactice bowl or dish.
3
Squueze the limes and pour the juice over the fish.
4
Refrigerate, turning the fish occasionally to coat it with lime juice.
5
Combine the marinade ingredients in a saucepan and simmer on low heat for about 45 minutes.
6
Heat the vegetable oil on med-high heat in a frypan or wok.
7
Combine the allspice and flour in a big bowl.
8
Evenly coat each fish steak with the flour mixture.
9
Brown on both sides, then reduce the heat and cook for 10-15 minutes more until the fish is just done- do not overcook.
10
When the fish is done put it back in the casserole dish, sprinkle on the olives, pour the marinade over it, cover and refrigerae for several hours or overnight.
11
Serve cold.

869

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 13 ingredients. The key ingredients include: 1 12 lbs fish steaks or 1 12 lbs fish fillets (eg snapper, swordfish, cod), 2 -3 limes, ½ cup olive oil, ½ cup water, and more.

Yes, Escoveitche de Pescado 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.

Escoveitche de Pescado

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