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
ESCABECHE DE PESCADO (CRUNCHY TILAPIA IN TOMATO SAUCE)
Another of my mother's favorite recipes. This is a great Panamanian recipe with lots of flavor that is easy to make! These amounts are approximate, so feel free to play around with amounts. I'd recommend 1 lb of tilapia for each person. As for the rice, my mom prefers minute white rice with this, but I prefer Jasmine. This goes wonderfully with Panamanian Tortillas (corn cake tortillas). This recipe can get smoky, so be sure there's plenty of ventilation!
Provided by EmJoMay
Categories One Dish Meal
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Chop up onion, green pepper, garlic, and cilantro and set aside.
- Mix flour, cornmeal, salt, and pepper and spread on a plate. (omit cornmeal for faster cooking time).
- Cut up each tilapia filet into 3 or 4 strips.
- Coat tilapia with the flour mixture.
- In a large frying pan, add 2 or 3 tablespoons oil and then add the fish.
- Flip over the fish when golden until both sides are cooked, adding rest of oil as needed.
- Remove fish from pan and set aside.
- Add onion, green pepper, garlic, and cilantro mixture and stir fry them in the remaining oil until onion is translucent.
- Add the tomatoes and the fish, folding the sauce over the fish gently.
- Heat through at medium temperature and serve over white rice.
Nutrition Facts : Calories 887.6, Fat 36.1, SaturatedFat 6.5, Cholesterol 227, Sodium 757.1, Carbohydrate 47.5, Fiber 5.9, Sugar 14.1, Protein 97.5
FILIPINO FISH ESCABECHE
Tilapia, cod, or halibut can be used for making this Filipino fish dish, which comes with a sweet and sour sauce.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
- Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
- Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 22.6 g, Cholesterol 10.2 mg, Fat 16.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 95.2 mg, Sugar 18 g
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