Escabeche

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Sep. 25, 2009

Ingredients

Unbleached all purpose flour 2 Cup (32 tbs)
Fish steaks/Fillets, about 1/2 inch thick 4 Pound
Olive oil 1 1/2 Cup (24 tbs) (Use Best Quality)
Lime 1 1/2 , juiced
White wine vinegar 2/3 Cup (10.67 tbs)
Dry white wine 2/3 Cup (10.67 tbs)
Green beans 2 2/3 Cup (42.67 tbs) , julienned
Carrots 1 1/3 Cup (21.33 tbs) , julienned
Green olives 1/3 Cup (5.33 tbs) , pitted (Along With Juice)
Pitted black olives 1/2 Cup (8 tbs) (Use Imported, Without Juice)
Capers 1/3 Cup (5.33 tbs)
Purple onion 1 Medium , cut into thin rounds
White onion 1 Small , cut into thin rounds
Green peppers 2 , cut into thin rounds
Sweet red peppers 2 , cut into thin rings
Oriental oyster sauce 1 Tablespoon
Coarsely chopped coriander 3 Tablespoon (Cilantro, Use Fresh Ones)
Coarsely chopped dill 3 Tablespoon (Use Fresh Ones)
Mixed pickling spice 1 Tablespoon
Salt 1 Teaspoon
Freshly ground black pepper To Taste
Brown sugar 1 1/2 Tablespoon
Garlic 3 Clove (15 gm) , peeled and finely chopped

Directions

Flour the fish lightly.

Heat the oil in a large skillet and saute the fish, in batches if necessary, for 3 to 4 minutes, turning frequently.

Fish should be just cooked and starting to brown lightly.

Remove from skillet and drain on paper towels.

Transfer drained fish to a large bowl.

Combine all liquids and seasonings, mix with vegetables, and pour over fish.

Cover and refrigerate for 4 days, basting at intervals.

Toss again, arrange on a large platter, and garnish with additional chopped parsley.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 6417Calories from Fat 3407

 % Daily Value*

Total Fat 388 g596.9%

Saturated Fat 45 g225%

Trans Fat 0 g

Cholesterol

Sodium 5650 mg235.42%

Total Carbohydrates 358 g119.3%

Dietary Fiber 46 g184%

Sugars 67 g

Protein 369 g738%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet