Pescado En Escabeche Recipes

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ANTHONY IBARRONDO'S PESCADO EN ESCABECHE

Provided by Thomas Morgan

Categories     dinner, main course

Time P1DT45m

Yield 6 servings

Number Of Ingredients 14



Anthony Ibarrondo's Pescado En Escabeche image

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

6 fresh swordfish steaks (7 or 8 ounces each)
1/2 cup flour
Salt to taste
1/4 teaspoon fresh ground pepper
1/2 cup olive oil
12 large cloves garlic, thinly sliced
1 medium carrot, peeled and sliced thin
1 medium onion, peeled and sliced thin
1 1/2 cups white wine vinegar
1 bay leaf
2 sprigs parsley
1/2 teaspoon red pepper flakes
1 cup water
Parsley sprigs and thin lemon slices for garnish

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