Halibut in Escabeche Recipe

Name: Halibut in Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds skinless halibut filet, or other firm white fish; 1 cup all-purpose flour; Kosher salt and freshly ground black pepper; 6 tablespoons extra-virgin olive oil; 1 medium onion, sliced; 1 red bell pepper, cut into strips; 1 green bell pepper, cut into strips; 1 scotch bonnet or habanero pepper, halved (optional); 2 cloves garlic, sliced; 4 sprigs fresh thyme; 2 fresh or dried bay leaves; 1/2 teaspoon whole black peppercorns; 1/2 teaspoon whole allspice; 1 cup malt vinegar; 1 cup water

Servings: persons

2 pounds skinless halibut filet, or other firm white fish
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 scotch bonnet or habanero pepper, halved (optional)
2 cloves garlic, sliced
4 sprigs fresh thyme
2 fresh or dried bay leaves
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole allspice
1 cup malt vinegar
1 cup water

1
Cut the fish into 2-inch wide strips and pat them dry.
2
Season the flour with salt and pepper, dredge the fish in it, and pat off any excess flour.
3
Heat 3 tablespoons olive oil in a skillet over medium heat.
4
Saute the fish until it is lightly browned on both sides, about 3 to 4 minutes per side.
5
Drain on paper towels and then put the fish in one layer into a shallow glass dish.
6
Drain the oil from the skillet, return it to medium heat, and add 3 tablespoons fresh olive oil.
7
Add the onions, bell peppers, and scotch bonnet, if using, and cook until the vegetables begin to soften, about 5 minutes.
8
Add the garlic, thyme, bay leaves, peppercorns, and allspice and cook for another 2 minutes.
9
Pour in the vinegar and water and bring it to a boil.
10
Spoon the vegetables and herbs over the fish and then add the vinegar sauce.
11
Serve hot or let it cool to room temperature and refrigerate for at least 4 hours or overnight.

358

kcal

Calories

Fat

Carbs

Protein

Fat 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 15 ingredients. The key ingredients include: 2 pounds skinless halibut filet, or other firm white fish, 1 cup all-purpose flour, Kosher salt and freshly ground black pepper, 6 tablespoons extra-virgin olive oil, and more.

Yes, Halibut in 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.

That's it — enjoy your meal!

Halibut in Escabeche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions