MARINATED & PICKLED KINGFISH ESCABECHE DE SERRUCHO

Marinated & Pickled Kingfish Escabeche de Serrucho image

I first tasted Escabeche in a Spanish Tavern served as a Tapa, (In Spain the local taverns in order to keep you buying drinks they would put out little dishes of tid bits or appetizers served free when you ordered your drinks). Thus the name Tapas, Now all over Spain when you go out for a drink you know you will get the most delicious appetizers, now most of the taverns charge for them. However,there are still a few that offer them free. Escabeche was the first tapa I tasted. Luckly my mother-in-law knew how to make this wonderful dish and taught me how to make it. Enjoy

Provided by Juliann Esquivel @Juliann

Categories Fish

Number Of Ingredients 26

Previous Next

Ingredients

8/10 large king fish steaks, salted & dredged in flour
2 cup(s) canola oil for frying the fish
- ~~~~~escabeche sauce~~~~~~
3 large sweet bell peppers one red and two green cut in strips
3 large vidalia or sweet onion sliced in rings as if for onion rings
2 clove(s) elephant garlic or regular garlic sliced thin
2 cup(s) olives pitted one cup black & one cup pimento stuffed green olives
2 tablespoon(s) capers
8 clove(s) fresh garlic mashed or put through a garlic press
1 1/2 cup(s) good virgin olive oil
1 large carrot sliced real thin
3 small cans tomato sauce
2 cup(s) white vinegar
3 small cans tomato sauce such as hunt's or delmonte
1 large lemon sliced thin in rounds
2 tablespoon(s) chopped fine fresh curly parsley
1/2 cup(s) good white table wine
2 large dried bay leaves
1 teaspoon(s) dried oregano
2 small packets goya sazon with saffron
1 tablespoon(s) whole black peppercorns
1/2 teaspoon(s) whole coriander
1/2 teaspoon(s) dried rosemary
3 teaspoon(s) salt and 1 teaspoon ground black pepper
1 cup(s) ketchup
1/2 teaspoon(s) cayanne pepper or less to your liking

Steps:

Have the Kingfish cut in round fish steaks. Salt them on both side and dredge in flour fry in oil until golden on both sides. Remove to a platter and set aside.
The Escabech Sauce, first heat your olive oil and add the mashed garlic, parsley,and saute do not let your garlic brown or it will make your sauce turn bitter. Keep flame a medium low. Next add your carrots, onions, elephant garlic and peppers continue to saute until the veggies are just a little limp. Next add the wine and stir well. Then add the olives and the capers. Stir again
Next add the all the tomato sauce, stir and then add the seasonings, Salt, oregano, rosemary, cumin, Goya sazon, bay leafs, peppercorns, cayanne pepper, coriander, and the ground black pepper, and continue to cook for about four mintues. Now add the vinegar stir and the lemon slices. Last add the one cup of ketchup. stir well. continue to cook the sauce medium low flame for five minutes. Taste to see if it has enough salt. I like to sprinkle a little garlic powder over the sauce even though I do not show it above. Stir well.
Now in a large ceramic deep pot such as a large crock pot ladle a good amount of sauce with veggies then put a layer of fish then ladle some more sauce with veggies over the fish and add another layer of fish then more sauce until you are done. You shoud have some sauce left over to cover the fish. then cover crock pot and put on low for 1 hour only. No more then that. After one hour uncover let cool then cover and put into refrigerator overnight. Next day serve cold with crackers, wine, and beer. A little word of advise you may want to double the fish because you wont be able to stop eating this. It is so good and It will keep in the refrigerator for up to 2 weeks.