|Escabeche paste||4 Teaspoon|
|Olive oil/Salad oil||1/3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm) , minced / pressed|
|Orange juice||1/3 Cup (5.33 tbs)|
|White wine vinegar||1/3 Cup (5.33 tbs)|
|Regular strength chicken broth||3/4 Cup (12 tbs)|
|Fish fillets||2 Pound (Or Steaks)|
|Red onion||1 Large , sliced and separated into rings|
|Canned whole green chiles||4 Ounce , drained and seeded (1 Small Can)|
|Spinach leaves||1/2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Fresh cilantro leaves||1/2 Cup (8 tbs) (Coriander)|
Prepare Escabeche Paste.
Heat 1 tablespoon of the oil in a 2- to 3-quart pan over medium heat.
When oil is hot, add paste and garlic.
Cook, stirring, for I minute.
Gradually stir in orange juice, vinegar, broth, sugar, and bay leaves; bring to a boil over high heat.
Reduce heat and keep warm.
Fold fillets in half to form 1-inch-thick pieces.
Heat 3 more tablespoons of the oil in a wide frying pan over medium heat.
When oil is hot, add fish in a single layer.
Cook, turning once, until fish is golden brown and just slightly translucent or wet inside when cut (8 to 10 minutes total).
Repeat for remaining fish, adding more oil as needed.
Arrange fish in a 9-inch square baking dish; top with onion.
Spoon escabeche mixture over fish.
Cover and refrigerate for at least 8 hours or until next day, spooning marinade over fish several times.
Lay chiles on a rimmed platter; surround with spinach.
Arrange fish on chiles; top with onion and cilantro.
Spoon marinade over all.
Serving size Complete recipe
Calories 1757Calories from Fat 838
% Daily Value*
Total Fat 95 g146.2%
Saturated Fat 10 g50%
Trans Fat 0 g
Sodium 1729 mg72.04%
Total Carbohydrates 62 g20.7%
Dietary Fiber 10 g40%
Sugars 42 g
Protein 170 g340%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet