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Escabeche
Escabeche is a vibrant and flavorful Spanish dish that has roots dating back to the Roman Empire. Traditionally made with marinated fish or meat, this dish is a delightful fusion of tangy, savory, and aromatic flavors. Served cold as an appetizer or tapas, Escabeche not only tantalizes the taste buds but also showcases the art of preserving food. The combination of fresh vegetables, aromatic spices, and tender fish creates a refreshing experience that is perfect for any occasion.
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
- Begin by seasoning the fish fillets with salt and black pepper. Coat the fillets lightly in all-purpose flour, shaking off any excess.
- 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.
- 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.
- 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.
- Return the fried fish fillets to the skillet, spooning the vegetable mixture and marinade over the top. Ensure the fish is well-coated.
- Cover the skillet and remove it from heat. Allow the escabeche to cool slightly before transferring it to a glass or ceramic dish.
- Refrigerate the escabeche for at least 2 hours, preferably overnight, to allow the flavors to deepen and develop.
- When ready to serve, garnish the dish with fresh chopped parsley. Enjoy the escabeche cold as an appetizer or alongside crusty bread.
Tips
- Feel free to experiment with different types of fish or even chicken for a variation on this classic dish.
- For an extra kick, add sliced jalapeños or a pinch of cayenne pepper to the vegetable mixture.
- Escabeche pairs beautifully with a crisp white wine or a refreshing sangria.
Dietary Information
Servings: 4 Dish Type: Appetizer Prep Time: 30 minutes Marination Time: 2 hours (or overnight) Calories: 280 Fat: 14g Carbs: 15g Protein: 25g Sodium: 450mg Sugar: 4g
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