Best Marinated Blue Fish Escabeche De Pescado Recipes

FILIPINO FISH ESCABECHE

Filipino Fish Escabeche image

Tilapia, cod, or halibut can be used for making this Filipino fish dish, which comes with a sweet and sour sauce.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup oil for frying
1 (4 ounce) whole tilapia, cleaned and scaled
salt to taste
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, cut into chunks
1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
1 ¼ cups water
1 cup distilled white vinegar
5 tablespoons white sugar
salt and ground black pepper to taste
1 tablespoon cornstarch

Steps:

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 22.6 g, Cholesterol 10.2 mg, Fat 16.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 95.2 mg, Sugar 18 g

BLUEFISH ESCABECHE

Bluefish Escabeche image

Provided by Florence Fabricant

Categories dinner, quick, main course

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/3 cup flour
Salt and freshly ground black pepper
6 small "snapper" bluefish fillets, about 2 pounds, or flounder fillets
2 tablespoons extra-virgin olive oil
Juice of 2 lemons
1 cup finely chopped leeks
2 large garlic cloves, sliced
6 ripe plum tomatoes, sliced about 1/4 inch thick
2 tablespoons capers
1/2 cup pitted kalamata olives
1 tablespoon sherry vinegar
12 large fresh basil leaves, slivered

Steps:

Season the flour with salt and pepper and spread it on a plate. Dip the fish fillets in the flour to coat them lightly.
Heat the oil in a heavy non-stick skillet over medium-high heat. Cook the fish a couple of minutes on each side until lightly browned. Transfer to a shallow serving dish that will hold them in a single layer. Drizzle with all but one tablespoon of the lemon juice.
Lower the heat and add the leeks and garlic to the skillet. Cook over medium-low heat until they are tender. Stir in the tomatoes and continue to cook about five minutes longer, just until the tomatoes have softened. Remove from heat and stir in the capers and olives. Spread this mixture evenly over the fish, sprinkle with the remaining lemon juice and vinegar and scatter the basil leaves on top.
Cover and set aside at room temperature up to three hours before serving, or refrigerate for six hours, then bring to room temperature.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 674 milligrams, Sugar 3 grams, TransFat 0 grams

MARINATED BLUE FISH- ESCABECHE DE PESCADO

MARINATED BLUE FISH- ESCABECHE DE PESCADO image

THIS DISH , IS GOOD FOR ANY EVENT OR FAMILY GATHERING , PEOPLE WILL PRAISE YOU .

Provided by rosa rivera @cookie23

Categories Fish

Number Of Ingredients 16

Ingredients

MARINATED BLUE FISH- ESCABECHE DE PESCADO
6 slice(s) blue fish
1/2 cup(s) olive oil
1/2 cup(s) vinegar
1/4 cup(s) pimento olives
1 - red pepper cut in slices
2 large onions cut in slices
5 - bay leaves, dried
1 1/2 tablespoon(s) salt
1 teaspoon(s) pepper corns
1 teaspoon(s) ground pepper
4 clove(s) garlic crushed
1/2 teaspoon(s) oregano, dried
2 package(s) sazon with culantro and aciote annato goya
1 cup(s) all purpose flour
1/4 cup(s) adobo goya w/ pepper

Steps:

IN A SHALLOW PAN PUT THE FISH AND PUT THE ADOBO TO SEASONED IT, COAT WITH FLOUR ,HEAT UP A SKILLET WITH OIL BETTER CORN OIL FRY THE FISH ,COAT ALL PIECES OF FISH AND FRY UNTIL GOLDEN BROWN. PUT ASIDE ,THEN IN A MEDIUM SAUCEPAN ADD OIL ,CRUSHED GARLIC ]THEN PUT ONIONS AND OLIVES ,RED PEPPER AND OREGANO,VINEGAR SALT PEPPER CORNS ADD SAZON W/ CULANTRO AND ACHIOTE ANNATO BAY LEAVES STIR ,ADD A LITTLE WATER MAKE SURE IT DOES NOT NEED MORE SALT ,IT'S UP TO YOU, HOW EVER YOU WANT IT. LET COOK FOR AT LEAST 15 MINUTES SO THE BAY LEAF COULD BRING OUT THE AROMA COOK ONIONS AND REST OF PEPPERS AT MEDIUM HEAT WHEN DONE PUT THE FISH IN A BOWL ,PUT MARINATED MIXTURE ON TOP OF FISH , LET IT STAND FOR 30 MINUTES AND THEN SERVE WITH RICE OR POTATOES BAKED OR BOIL. WITH A TOMATOE AND LETTUCE SALAD.BON APPETTIE SERVES 6