Escabeche

Escabeche is a type of dish that is popular in Spain and Latin America, particularly in Mexico, Peru, and the Philippines. It typically consists of a protein, such as fish, chicken etc, that is first marinated in a mixture of vinegar, herbs, and spices, and then fried or grilled. The marinade usually includes onions, garlic, bay leaves, black peppercorns, and salt, and may also contain other ingredients like carrots, bell peppers, or tomatoes.

Ingredients of Escabeche

• 1 lb. fish fillets (such as tilapia or red snapper)
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 1 large onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 cup white vinegar
• 1/2 cup water
• 2 bay leaves
• 1 tsp. black peppercorns
• 1 tsp. salt
• Fresh parsley, for garnish

How to Make Escabeche

1. Season the fish fillets with salt and pepper, and coat them in the flour.
2. In a large skillet, heat the olive oil over medium-high heat. Add the fish fillets and cook until golden brown, about 3-4 minutes on each side. Remove the fish from the skillet and set aside.
3. In the same skillet, add the onions, garlic, and bell peppers. Cook until the vegetables are softened, about 5-7 minutes.
4. Add the white vinegar, water, bay leaves, black peppercorns, and salt to the skillet. Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce has thickened and reduced slightly.
5. Return the fish to the skillet and spoon the sauce over it. Cook for an additional 2-3 minutes to allow the fish to absorb the flavors of the sauce.
6. Remove the bay leaves from the skillet and transfer the fish and sauce to a serving dish. Garnish with fresh parsley and serve.

Enjoy your delicious fish escabeche!