“Escabeche” is the Spanish word for “pickle”. It is also the name of a number of dishes in Mediterranean and Latin American cuisines which are marinated and cooked in an acidic mixture and usually colored with pimento or saffron. It could be a fish, chicken, rabbit, pork, or vegetable dish — easy, delicious and good for you! Just watch out for the salt, since the capers, the olives, and Old Bay Seasoning, contain added salt. This dish is great year-round and can be served hot or at room temperature. You may substitute kingfish for any other firm, meaty fish such as marlin or swordfish.
Yield: Serves 4-6
This dish can be served hot or cold.
Ingredients
4 kingfish steaks
Salt and pepper to taste
1cup flour
1 teaspoon dry oregano
1 teaspoon Old Bay seasoning
2 tablespoons vegetable oil
For the escabeche
1 red pepper, cut into julienne strips
1 yellow pepper, cut into julienne strips
1 medium red onion, cut into julienne strips
2 cloves garlic, minced
1/4 cup olive oil
2 tablespoons paprika
½ cup pitted olives, chopped
¼ cup capers
2 bay leaves
¾ cup red wine vinegar
1 tbsp tomato paste
Salt and pepper to taste
- Season the fish well with salt and pepper and coat with flour already mixed with dry oregano and Old Bay seasoning. Pan fry in a hot skillet with oil, 3 to 4 minutes per side, depending on thickness. Transfer to a platter lined with paper towels, and reserve.
- Cut the peppers, onions and garlic and lightly cook in olive oil. Turn off the heat. Add the rest of the ingredients. Adjust seasoning.
- Simmer for a few minutes then spread over the fish. For the best flavor, marinate for 8 hours or overnight. Remove bay leaves before serving.