Pickled Fish (pescado En Escabeche)

Pickled Fish, or Pescado en Escabeche, is a traditional Puerto Rican dish that features tender fish marinated in a flavorful vinegar-based sauce. This dish is perfect for seafood lovers and is often served as a refreshing appetizer or light meal.

Pickled Fish (pescado En Escabeche)

Ingredients

  • 1 lb white fish fillets
  • 1 cup white vinegar
  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  1. In a large pot, bring the white vinegar to a simmer over medium heat.
  2. Add the fish fillets and poach for 5-7 minutes until cooked through. Remove the fish from the pot and set aside to cool.
  3. In a separate pan, heat the olive oil over medium heat. Add the sliced onion, bell pepper, and minced garlic. Sauté until the vegetables are tender.
  4. Add the dried oregano, ground cumin, salt, and pepper to the sautéed vegetables. Stir to combine.
  5. Place the cooked fish in a shallow dish and cover with the sautéed vegetable mixture.
  6. Pour the warm white vinegar over the fish and vegetables, ensuring they are fully submerged. Allow the dish to cool to room temperature.
  7. Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld together.
  8. Serve the pickled fish chilled as an appetizer or light meal.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Protein
25g
Fat
10g
Carbohydrates
5g

Supplies

Large pot Shallow dish Cover for dish

Tools

Knife Cutting board Large pan

Serving suggestions

Serve the pickled fish with a side of crusty bread or over a bed of mixed greens for a refreshing and light meal.

Tips & tricks

For best results, allow the pickled fish to marinate in the refrigerator overnight to fully develop its flavors.

Cost

$15