Escabeche Recipe
The smell of this Escabeche recipe will draw your husband to the kitchen. Even though Escabeche is an Appetizer I relish it any time of the day. Whenever I have European friends visiting I always prepare Escabeche which is most loved by them. Do try this and get back to me with your views.
Ingredients
2 cups unbleached, all-purpose flour
4 pounds fish steaks or fillets, 1/2 inch thick
1 1/2 cups best-quality olive oil
Juice of 1 1/2 limes
2/3 cup white wine vinegar
2/3 cup dry white wine
2 2/3 cups green beans, cut into julienne
1 1/3 cups carrots, cut into julienne
1/3 cup green olives, pitted, with juice
1/2 cup imported black olives, pitted, without juice
1/3 cup capers
1 medium-size purple onion, cut into thin rounds
1 small white onion, cut into thin rounds
2 green peppers, cut into thin rings
2 sweet red peppers, cut into thin rings
1 tablespoon Oriental oyster sauce
3 tablespoons coarsely chopped fresh coriander (cilantro)
3 tablespoons coarsely chopped fresh dill
1 tablespoon mixed pickling spice
1 teaspoon salt
Freshly ground black pepper, to taste
1 1/2 tablespoons brown sugar
3 garlic cloves, peeled and finely chopped
Directions
Flour the fish lightly.
Heat the oil in a large skillet and saute the fish, in batches if necessary, for 3 to 4 minutes, turning frequently.
Fish should be just cooked and starting to brown lightly.
Remove from skillet and drain on paper towels.
Transfer drained fish to a large bowl.
Combine all liquids and seasonings, mix with vegetables, and pour over fish.
Cover and refrigerate for 4 days, basting at intervals.
Toss again, arrange on a large platter, and garnish with additional chopped parsley.
Heat the oil in a large skillet and saute the fish, in batches if necessary, for 3 to 4 minutes, turning frequently.
Fish should be just cooked and starting to brown lightly.
Remove from skillet and drain on paper towels.
Transfer drained fish to a large bowl.
Combine all liquids and seasonings, mix with vegetables, and pour over fish.
Cover and refrigerate for 4 days, basting at intervals.
Toss again, arrange on a large platter, and garnish with additional chopped parsley.
