Fish Escabeche Pescado En Escabeche Food
ANTHONY IBARRONDO'S PESCADO EN ESCABECHE
Provided by Thomas Morgan
Categories dinner, main course
Time P1DT45m
Yield 6 servings
Number Of Ingredients 14
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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