Escabeche de Pescado - Marinated Fish

By carvalhohm

Ingredients

• 1 1 1 cup Extra Virgin Olive Oil
• 1/2 1/2 1/2 cup Red Wine Vinegar
• 2 2 1/4” medium onions, cut into 1/4” slices
• 1/2 1/2 1/2 cup Manzanilla Olives Stuffed with Minced Pimientos
• 1 1 1 jar (4 oz.) Pimientos, drained and sliced
• 1 1 1 bay leaf
• 1/2 1/2 1/2 tsp. whole black peppercorns
• 1/4 1/4 1/4 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 1 1/2 1 1/2 1/2 lbs. red snapper, cut into strips
• 2 2 2 tbsp. Lemon Juice
• 1 1 1 tbsp. Minced Garlic
• to Adobo All-Purpose Seasoning with Pepper, to taste
• Flour, for dredging
• 1/2 1/2 1/2 cup Extra Virgin Olive Oil

Details

Preparation time 10mins
Cooking time 60mins

Preparation

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.

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.

Pour reserved sauce over fish; cover with plastic wrap. Refrigerate at least 24 hours, or up to 48 hours. Serve cold.