Escabeche

Ingredients

Fish fillets

1 pound (such as mackerel or red snapper)

Salt

to taste

Black pepper

to taste

All-purpose flour

for coating

Olive oil

1/4 cup, for frying

Onion

1 large, thinly sliced

Garlic

3 cloves, minced

Carrots

2 medium, julienned

Red bell pepper

1 large, sliced

White wine vinegar

1/2 cup

Water

1/2 cup

Bay leaf

1

Paprika

1 teaspoon

Fresh parsley

for garnish

Instructions

1. Begin by seasoning the fish fillets with salt and black pepper. Coat the fillets lightly in all-purpose flour, shaking off any excess.
2. In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the coated fish fillets and fry until golden brown on both sides, about 3-4 minutes per side. Once cooked, remove the fish from the skillet and set aside on a plate.
3. In the same skillet, add the sliced onion, minced garlic, julienned carrots, and sliced red bell pepper. Sauté the vegetables until they become tender, approximately 5-7 minutes.
4. Pour in the white wine vinegar and water, then add the bay leaf, paprika, salt, and black pepper. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld.
5. Return the fried fish fillets to the skillet, spooning the vegetable mixture and marinade over the top. Ensure the fish is well-coated.
6. Cover the skillet and remove it from heat. Allow the escabeche to cool slightly before transferring it to a glass or ceramic dish.
7. Refrigerate the escabeche for at least 2 hours, preferably overnight, to allow the flavors to deepen and develop.
8. When ready to serve, garnish the dish with fresh chopped parsley. Enjoy the escabeche cold as an appetizer or alongside crusty bread.