Escabeche de Pescado

Description

Escabeche de Pescado

This recipe is for 1 servings

Ingredients

• 1½ cups white vinegar
• ¾ cup water
• 1 teaspoon whole peppercorns
• 4 bay leaves
• ½ teaspoon salt
• 4 swordfish or shark steaks, rinsed and dried (5 to 6 ounces each)
• freshly ground black pepper, to taste
• all-purpose flour for dredging
• about ½ cup of vegetable oil
• 1 large onion, halved and thinly sliced
• 1 carrot, peeled and thinly sliced
• ½ red bell pepper, thinly sliced
• 1 serrano or jalapeño chile, halved and seeded

Directions

1. Bring the vinegar, water, peppercorns, bay leaves, and salt to a boil in a non-aluminum saucepan.
2. Let cool.
3. Season the fish steaks with salt and pepper, and dredge in the flour, shaking off the excess.
4. Heat the oil in a large skillet over medium-high heat.
5. Add the fish, and fry until brown on both sides, turning once, 3 to 5 minutes.
6. Drain on paper towels.
7. Arrange half of the sliced vegetables in a shallow earthenware dish.
8. Place the fish fillets on top, and cover with the remaining vegetables.
9. Pour the pickling liquid over the fish; cover the dish, and refrigerate overnight or up to 24 hours.