Pescado en Escabeche Recipe - The Washington Post

August 2024 · 2 minute read
Democracy Dies in Darknessclock40 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy G. Daniela Galarza

This punchy, saucy dish of seared halibut is loosely based on traditional recipes for escabeche. There are many different kinds of escabeche, and it is made throughout the world, largely in Spain, Portugal, Latin America and the Philippines, though similar dishes are also found in Africa, the Caribbean, Italy and Greece. In this variation, halibut is cooked in a hot skillet and then allowed to rest in a mixture of lime juice, vinegar, onions, garlic, olives and cilantro. Fresno chile adds a touch of heat, but is optional.

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Make ahead: The cooked fish needs to marinate for 15 to 40 minutes before serving.

Storage: Refrigerate for up to 1 day.

From staff writer G. Daniela Galarza.

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Ingredients

measuring cup

Servings: 2

Directions

Time Icon Active: 25 mins| Total: 40 mins

  • Step 1

    Rub 1 tablespoon of the oil all over the halibut fillets, then lightly season them with salt and pepper.

  • Step 2

    In a shallow serving bowl large enough for the fish, stir together the remaining 3 tablespoons of oil, the lime juice, vinegar, olives, garlic, olive brine, onion, bay leaf, if using, chile, if using, and cilantro.

  • Step 3

    Heat a well-seasoned grill pan or large cast-iron skillet over medium-high heat until it just begins to smoke. Place the fillets skin side down in the hot pan and cook until the skin turns golden brown, 4 to 6 minutes. Carefully flip and cook until the flesh is opaque and the fish begins to flake when prodded with a fork, another 4 to 6 minutes.

  • Step 4

    Nestle the fish into the bowl with the vinegar mixture, skin side up, and let marinate for at least 15 minutes and up to 40 minutes (the longer it marinates, the more pungent its flavor will be).

  • Step 5

    Transfer each fillet to a shallow bowl and spoon the sauce over. Discard the bay leaf. Serve warm or at room temperature, with rice or plantain chips on the side, if desired.

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    Nutritional Facts

    Per serving (1 fillet and 1 cup of sauce)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From staff writer G. Daniela Galarza.

    Tested by Kara Elder.

    Published September 7, 2023

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