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home > recipes > seafood > escabeche
from US I saw a couple of Cuban recipes submitted recently and wanted to share one that I've had for a few years. I've served it to some of my Cuban friends and neighbors and they really liked this, although I admit it's not my favorite (far from it, in fact)! Escabeche, Cuban Pickled Fish (serves 8) 2 cups olive oil 1 cup white vinegar 12 peppercorns 1/2 teaspoon salt 1-1/2 pounds yellow onions, sliced 1 tablespoon oregano 2 green peppers, sliced 3 pounds firm fleshed fish, cut into 1-inch slices juice from 1 or 2 limes 3-1/2 teaspoons salt 1/3 cup flour 1/1 cup olive oil, for frying fish 4 garlic cloves, minced 1 bottle pimiento stuffed green olives 3 large bay leaves Make sauce, by combining olive oil, vinegar, peppercorns, salt, bay leaves, onions, oregano, and green peppers in a large stainless steel kettle and cook slowly for 1 hour. Cool sauce and set aside. Rinse fish in running water and dry. Sprinkle lime juice over the fish slices and season with the 3-1/2 teaspoons salt. Flour both sides of the slices lightly. In a frying pan heat olive oil with minced garlic cloves. Remove garlic as soon as it is brown. Add as many fish slices as will fit in the pan and brown over moderate heat on both sides. Lower the heat and cook the slices for 15 minutes. Fry remaining slices in the same way. Remove fish and arrange in a deep glass dish as follows Pour a little cool sauce over a few fish slices in bottom of dish. Fill dish with alternate layers of fish slices, green stuffed olives and sauce. Cover and put in the refrigerator for at least 24 hours before serving. Serve cold or at room temperature.

Escabeche


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keyword: escabeche
recipes for seafood
recipes by amanda
Email Address:
(posted August 12, 2009)

from US

I saw a couple of Cuban recipes submitted recently and wanted to share one that I've had for a few years. I've served it to some of my Cuban friends and neighbors and they really liked this, although I admit it's not my favorite (far from it, in fact)!

Escabeche, Cuban Pickled
Fish (serves 8)

2 cups
olive oil
1 cup white
vinegar
12 peppercorns
1/2 teaspoon
salt
1-1/2 pounds yellow onions, sliced
1 tablespoon
oregano
2
green peppers, sliced
3 pounds
firm fleshed fish, cut into 1-inch slices
juice from 1 or 2 limes
3-1/2 teaspoons
salt
1/3 cup
flour
1/1 cup
olive oil, for frying fish
4
garlic cloves, minced
1
bottle pimiento stuffed green olives
3 large bay leaves

Make
sauce, by combining
olive oil, vinegar, peppercorns, salt, bay leaves, onions, oregano, and green peppers in a large stainless steel kettle and cook slowly for 1 hour. Cool sauce and set aside.

Rinse
fish in running water and
dry. Sprinkle lime juice over the fish slices and season with the 3-1/2 teaspoons salt. Flour both sides of the slices lightly.

In a
frying
pan heat olive oil with minced garlic cloves. Remove garlic as soon as it is brown.

Add as many
fish slices as will fit in the pan and brown over moderate heat on both sides. Lower the heat and cook the slices for 15 minutes. Fry remaining slices in the same way.

Remove
fish and arrange in a deep glass dish as follows Pour a little cool sauce over a few fish slices in bottom of dish. Fill dish with alternate layers of fish slices, green stuffed olives and sauce.

Cover and put in the refrigerator for at least 24 hours before serving. Serve cold or at
room
temperature.



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