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.
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
- In a large pot, bring the white vinegar to a simmer over medium heat.
- Add the fish fillets and poach for 5-7 minutes until cooked through. Remove the fish from the pot and set aside to cool.
- 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.
- Add the dried oregano, ground cumin, salt, and pepper to the sautéed vegetables. Stir to combine.
- Place the cooked fish in a shallow dish and cover with the sautéed vegetable mixture.
- Pour the warm white vinegar over the fish and vegetables, ensuring they are fully submerged. Allow the dish to cool to room temperature.
- Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld together.
- 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