ESCABECHE
This is an old Spanish recipe for zesty marinated vegetables that can be prepared with fish, poultry, or even with sliced up cooked green bananas. I like it best with chicken gizzards.
Provided by Nitzy
Categories Side Dish Vegetables Onion
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
- While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.
Nutrition Facts : Calories 753.2 calories, Carbohydrate 12.3 g, Cholesterol 472.4 mg, Fat 61.8 g, Fiber 2.6 g, Protein 41.3 g, SaturatedFat 8.5 g, Sodium 665.7 mg, Sugar 2.8 g
ESCABECHE
Provided by Food Network
Categories appetizer
Time P2DT45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
- Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
- Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.
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
ESCABECHE DE MEXICANA
This combination of pickled chile peppers, carrots and onions are offered across Mexico but is considered a Yucatan regional dish. In Spain and the Mediterranean region, Escabeche is fish, fried or grilled, with an acidic type sauce and this has influenced the Mexican version. Some offer it as a garnish while others offer it as a salad.
Provided by Member 610488
Categories Onions
Time 45m
Yield 2 quarts
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan over medium high heat. Add the onion and saute for three minutes, then add the garlic. Continue cooking until the onions are soft, 1-2 minutes more.
- Add the water and bring to a boil. Add the jalapenos and carrots and cook for 5 minutes, until slightly softened. Add the cider vinegar, 1 tbsp pickling salt, oregano and bay leaves and simmer for 1 minute. Remove from heat and allow to cool completely.
- Transfer the jalapenos, carrots and onions with slotted spoon or tongs into sterilized glass quart-sized jars. Throw away the bay leaves.
- Cover the vegetables with the cooking liquid until the jars are three-quarters full. Add 1 tbsp pickling salt to each jar and fill to the top with white vinegar.
- Cap each jar tightly and store in the refrigerator for up to several months. The pickled vegetables can be used starting one week later.
Nutrition Facts : Calories 301.1, Fat 14.5, SaturatedFat 2.1, Sodium 198.8, Carbohydrate 36.1, Fiber 10.3, Sugar 17.3, Protein 4
CHICKEN IN CITRUS ESCABECHE SAUCE (POLLO EN ESCABECHE DE FRUTAS
I got this on recipehound. I would like to try to grill the chicken. I serve it with some white rice and I add alot more honey to sweeten things up a bit.
Provided by crys loves to cook
Categories Puerto Rican
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken with the adobo.
- Heat 1/4 cup of the oil in a large skillet and saute the chicken over medium-high heat until lightly browned. Let it cool to room temperature on a serving plater.
- In another pan, heat 1/4 cup of the oil and saute the onion, pepper, and garlic until soft.
- Add the onion mixture to the chicken.
- Combine the juices, remaining 1/4 cup oil, and honey. Pour over the chicken and toss. Garnish with capers.
Nutrition Facts : Calories 570.2, Fat 41.2, SaturatedFat 7.8, Cholesterol 96.8, Sodium 225.9, Carbohydrate 18.6, Fiber 0.9, Sugar 12.4, Protein 32.6
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