Pescado En Escabeche Pickled Fish Recipes

ANTHONY IBARRONDO'S PESCADO EN ESCABECHE

Anthony Ibarrondo's Pescado En Escabeche image

Provided by Thomas Morgan

Time P1DT45m

Yield 6 servings

Number Of Ingredients 14

Ingredients

6 fresh swordfish steaks (7 or 8 ounces each)
1/2 cup flour
Salt to taste
1/4 teaspoon fresh ground pepper
1/2 cup olive oil
12 large cloves garlic, thinly sliced
1 medium carrot, peeled and sliced thin
1 medium onion, peeled and sliced thin
1 1/2 cups white wine vinegar
1 bay leaf
2 sprigs parsley
1/2 teaspoon red pepper flakes
1 cup water
Parsley sprigs and thin lemon slices for garnish

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.

Nutrition Facts : @context http, Calories 536, UnsaturatedFat 24 grams, Carbohydrate 13 grams, Fat 32 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 6 grams, Sodium 849 milligrams, Sugar 1 gram, TransFat 0 grams

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