On a prior post (04/15/14) I gave a recipe on Pescado en Escabeche (Nuyorican pickled fish). I’m always on the lookout for escabeche recipes, and this one has a slightly different twist. It’s a pickled fish recipe that uses fish fillets instead of fish steaks, which was the traditional way we did back on the block. In this recipe any white, firm fleshed fish fillets can be used, be it haddock, cod, turbot, halibut, pollock, grouper, even sole. But the marinade is different. It contains, among other things, orange juice and dry mustard.
In my family’s escabeche, we served it with steam rice and/or plantains. The same accompaniment goes this effort. And it also makes great sandwiches. What we liked about escabeche was that it’s a great summer dish. You cook the fish in the morning, place it in the marinade, and then have it at dinner at room temperature. Enjoy.
PESCADO EN ESCABECHE – REDUX
2 pounds fish fillets (see above), cut into 2-3 inch pieces
Salt to taste
3/4 cup salad oil
1 cup all purpose flour
1/3 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons orange juice
2 tablespoons white vinegar
2 cloves garlic, peeled and minced
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
2-3 lemon slices
1/2 cup black olives
1 tablespoon fresh chopped parsley
1. Wash fillets under cold running water and pat dry with paper towels.
2. Season fish with salt. In a large heavy skillet, heat the oil. Dredge fish in flour, shaking off excess. Cook the fish 2-3 minutes per side, until golden brown. Depending on size of skillet, you may have to do this in batches. Arrange fish in a shallow serving dish.
3. For the dressing, in a small bowl combine all ingredients. Beat with a fork until well blended.
4. Pour dressing over fish, and let stand at least 1 hour before serving. Garish with lemon slices, olive, parsley, and serve.
Yield: 4-6 servings.