Fish Escabeche Recipe

Name: Fish Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds firm white fish fillets (grouper or snapper are favorites); 2 cups milk; 1 cup flour; Salt to taste; Pepper to taste; Cayenne to taste; 6 tablespoons olive oil; 3 garlic cloves, minced; 2 onions, cut into thin rings; 3 tablespoons white wine vinegar; 3 tablespoons drained capers; 2 tablespoons dry white wine; 1 to 2 teaspoons hot red pepper flakes; 2 to 3 heads loose-leaf lettuce; 3 tomatoes, sliced into wedges; 3 lemons, sliced into wedges; Finely minced parsley

Servings: persons

2 1/2 pounds firm white fish fillets (grouper or snapper are favorites)
2 cups milk
1 cup flour
Salt to taste
Pepper to taste
Cayenne to taste
6 tablespoons olive oil
3 garlic cloves, minced
2 onions, cut into thin rings
3 tablespoons white wine vinegar
3 tablespoons drained capers
2 tablespoons dry white wine
1 to 2 teaspoons hot red pepper flakes
2 to 3 heads loose-leaf lettuce
3 tomatoes, sliced into wedges
3 lemons, sliced into wedges
Finely minced parsley

1
Cut the fish into finger-size pieces.
2
Marinate them in the milk for 30 minutes.
3
Season the flour with salt, pepper, and cayenne.
4
Drain the fish, and dredge the pieces in the flour.
5
Heat 1/4 cup olive oil in a skillet, and fry the fish turning it once, until it is golden on both sides.
6
Keep the fish warm.
7
Add the remaining 2 tablespoons oil to the skillet, and saute the garlic and onion until the onion is limp.
8
Add to the skillet the vinegar, capers, wine, and red pepper flakes.
9
Cook over high heat until the liquid is reduced to 6 tablespoons.
10
Pour the sauce over the fish.
11
We like to serve this dish neither hot nor chilled but at room temperature, so all of the flavors are mellow and well combined.
12
When you are ready to serve, mound the fish on lettuce-lined salad plates and garnish with tomato and lemon wedges.
13
Sprinkle the fish with a drift of finely minced parsley.

567

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 17 ingredients. The key ingredients include: 2 1/2 pounds firm white fish fillets (grouper or snapper are favorites), 2 cups milk, 1 cup flour, Salt to taste, and more.

Yes, Fish 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.

Fish Escabeche

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