Pescado En Escabeche Daisy Recipes

ANTHONY IBARRONDO'S PESCADO EN ESCABECHE

Steps:

• Rinse swordfish steaks and pat dry.
• Combine flour, salt and fresh ground pepper in a bag. Add steaks, one at a time, and shake to coat. Remove and shake off excess coating.
• Heat oil in large skillet. Add as many steaks as will go in one layer. Cook over medium heat until golden brown, 4 or 5 minutes. Turn once and brown on other side. Repeat for remaining fish. Do not allow oil to burn (it will be used in marinade).
• Remove steaks to glass or enameled dish.
• Add garlic to the skillet and saute until golden. Remove and drain on paper towel.
• Add carrot and onion to skillet and saute over low heat for 10 minutes.
• Add vinegar, bay leaf, parsley, pepper flakes and 1 cup water. Cover and simmer over low heat for 20 minutes. Pour marinade over sword fish. Arrange garlic on top. Cover and refrigerate for 24 hours, turning steaks several times.
• Remove fish from refrigerator 1 hour before serving. Arrange on platter, pour on marinade, and garnish. Serve with a simple salad.

PESCADO EN ESCABECHE (DAISY)

Steps:

• Toss flour, salt, red pepper flakes and paprika. Add shrimp, toss until coated then shake through a sieve to remove excess flour. Heat oil in large deep skillet. Add shrimp and cook, turning once until golden and crisped, about 4 minutes. While shrimp is cooking, toss tilapia in flour mixture. When shrimp are done, fry tilapia in batches. Drain shrimp and fish on paper towels. Place fried fish and shrimp in large ziplock bag. Pour escabeche sauce over fish. Refrigerate overnight or up to 3 days, turning occasionally. Serve cold or at room temperature.