Escabeche de Pescado – Marinated Fish
If you’re looking for a red snapper recipe that’s a little different and a lot delicious, try this traditional Latino preparation for marinated fish. For a double dose of flavor, red snapper is tossed in lemon juice with garlic, sautéed until golden, and marinated in a tangy sauce with GOYA® Manzanilla Olives, and GOYA® Fancy Pimientos.
Escabeche is a holdover from years past when foods were marinated for preserving. Now we make this refreshing dish just because it tastes so fantastic!
Total Time
60m
Prep Time:10m
Yields:6 Servings
Ingredients
For the Sauce:
½ cup
2
medium onions, cut into ¼” slices
1 jar
(4 oz.)
1
bay leaf
½ tsp.
whole black peppercorns
For the Fish:
1½ lbs.
red snapper, cut into strips
2 tbsp.
1 tbsp.
Flour, for dredging
Directions
Step 1
In small saucepan over medium-high heat, bring olive oil, vinegar, onions, olives, pimientos, bay leaf, peppercorns and Adobo to boil. Reduce heat. Simmer, stirring occasionally, until onions are soft, about 45 minutes; set aside to cool.
Step 2
Season fish with lemon juice, garlic and Adobo; chill at least 5 minutes, or up to 30 minutes. Toss fish with flour, patting off excess. Heat oil in medium skillet over medium high heat. Add fish. Cook, flipping once, until fish is golden brown on both sides and cooked through, about 6 minutes. Transfer fish to glass baking dish.
Step 3
Pour reserved sauce over fish; cover with plastic wrap. Refrigerate at least 24 hours, or up to 48 hours. Serve cold.
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Escabeche de Pescado – Marinated Fish
Prep Time 10m
Total time 60m
Yields: 6 Servings
If you’re looking for a red snapper recipe that’s a little different and a lot delicious, try this traditional Latino preparation for marinated fish. For a double dose of flavor, red snapper is tossed in lemon juice with garlic, sautéed until golden, and marinated in a tangy sauce with GOYA® Manzanilla Olives, and GOYA® Fancy Pimientos.
Escabeche is a holdover from years past when foods were marinated for preserving. Now we make this refreshing dish just because it tastes so fantastic!
Ingredients
For the Sauce:
½ cup
2
medium onions, cut into ¼” slices
1 jar (4 oz.)
1
bay leaf
½ tsp.
whole black peppercorns
For the Fish:
1½ lbs.
red snapper, cut into strips
2 tbsp.
1 tbsp.
Flour, for dredging
Directions
Step 1
In small saucepan over medium-high heat, bring olive oil, vinegar, onions, olives, pimientos, bay leaf, peppercorns and Adobo to boil. Reduce heat. Simmer, stirring occasionally, until onions are soft, about 45 minutes; set aside to cool.
Step 2
Season fish with lemon juice, garlic and Adobo; chill at least 5 minutes, or up to 30 minutes. Toss fish with flour, patting off excess. Heat oil in medium skillet over medium high heat. Add fish. Cook, flipping once, until fish is golden brown on both sides and cooked through, about 6 minutes. Transfer fish to glass baking dish.
Step 3
Pour reserved sauce over fish; cover with plastic wrap. Refrigerate at least 24 hours, or up to 48 hours. Serve cold.
