Marinated Flying Fish With 'Escabeche' Vegetables

Western.Chefs's picture

Aug. 03, 2010


Flying fish 1 Kilogram , filleted
Olive oil 100 Milliliter
For vegetables
Zucchini 100 Gram , diced
Carrots 100 Gram , diced
White turnips 100 Gram , diced
Potatoes 100 Gram , diced
Tomatoes 300 Gram , skinned, seeded, diced
Onions 100 Gram , diced
Lime juice 2 Tablespoon
Orange juice 400 Milliliter
Fish stock 200 Milliliter , clarified
Thyme 10 Gram
Bay leaf 1
Coriander 50 Gram , chopped
Sugar 1 Tablespoon
Saffron 5 Gram
Salt To Taste
Pepper To Taste


Vegetables Heat some olive oil in a deep saucepan, saute diced zucchini, carrots, white turnips, potatoes, tomatoes and onions on a medium heat until soft and colourless.

Season with salt and pepper.

Add fish stock, orange juice, sugar, saffron, thyme and bay leaves and cook until it thickens.

Remove from heat and correct the taste by adding lime juice and sugar if necessary.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2621Calories from Fat 1235

 % Daily Value*

Total Fat 139 g213.8%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 1587 mg66.13%

Total Carbohydrates 126 g42%

Dietary Fiber 17 g68%

Sugars 72 g

Protein 218 g436%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet