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LOCATION: Recipes >> Preserving Meats >> Pescado en escabeche (Pickled Fish)

Print this Recipe    Pescado en escabeche (Pickled Fish)

1 cup vinegar
12 peppercorns
2 bay leaves
1-1/2 lb. onions, peeled & diced
3 cups olive oil
3 lbs. firm-fleshed fish, cut into 1-inch slices
Juice of 1 large lime
1/4 cup all purpose flour
2 large garlic cloves, peeled & crushed

Mix first 4 ingredients with 1/2 teaspoon salt and 2 cups of the olive
oil in a large kettle; cook slowly for 1 hour. Cool sauce. Rinse fish in
running water and dry. Sprinkle lime juice over the fish slices and season
with 1-1/2 tablespoons salt. Sprinkle both sides of the slices lightly with
flour when ready to fry. In a frying pan, heat remaining olive oil with
crushed garlic cloves. Remove garlic as soon as it browns. Add as many fish
slices as will fit in the pan and brown on both sides over moderate heat.
Reduce heat and cook the slices for 15 minutes. Fry remaining slices in the
same way.
Remove fish and arrange in a deep glass dish as follows: Pour a little
cool sauce over a few fish slices in bottom of dish. Fill dish with
alternate layers of fish slices and sauce. Cover and put in refrigerator for
at least 24 hours before serving. Serve cold. Makes 8 servings.


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