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Sunday, September 16, 2012

Fish Fillets en Escovitch

Escabeche de Albacora
Escabeche de Albacora (Photo credit: jlastras)
By Juvy S. Iliwiliw

Escovitch is the Jamaican name for escabeche, the Spanish dish of cooked fish topped with a spicy marinade. Here, mahi-mahi is used instead of the traditional red snapper, but halibut or striped bass would also work well.


You will need:


3¾    cups water
2       large red onions, thinly sliced
3       medium carrots, thinly sliced
1       yellow bell pepper, sliced
1       red bell pepper, sliced
3       large jalapeno chiles, seeded, sliced
20     whole black peppercorns
¾      teaspoon ground mace
3       small bay leaves
1½    small dried red chiles (such as chiles de arbol)
2¾    teaspoons salt
¾      cup white wine vinegar

12 6-ounce mahi-mahi fillets (each ½ to 1 inch thick)
6      tablespoons fresh lime juice
        All purpose flour
6      tablespoons (about) olive oil
2      tablespoons finely grated lime peel
        Sliced pimiento-stuffed olives
        Lime wedges

Here's how:

For marinade: Bring first 11 ingredients to boil in large saucepan. Reduce heat to medium-low; simmer uncovered until carrots are crisp-tender, stirring occasionally, about 10 minutes. Stir in vinegar and oil. Remove marinade from heat; season with salt and pepper. Cool to room temperature.

For fish: Arrange fish on large piece of waxed paper; sprinkle with lime juice. Let stand for 20 minutes.

Place flour in shallow bowl. Sprinkle fish with salt and pepper. Working in batches, coat fish with flour, shaking off excess. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add fish and saute until golden and just opaque in center,  adding more oil by tablespoonfuls as needed, about 4 minutes per side. Arrange fish in single layer in 15x10x2-inch glass dish. Pour marinade over. Let marinate at room temperature at least 1 hour and up to 2 hours.

Sprinkle fish with finely grated lime peel; garnish with olives and lime wedges and serve.

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