Pescado En Escabeche

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Feb. 01, 2011


Vinegar 1 Cup (16 tbs)
Peppercorns 12
Bay leaves 2
Onions 1 1/2 Pound , peeled and sliced
Salt To Taste
Olive oil 3 Cup (48 tbs)
Firm fish 3 Pound
Lime 1 Large , juiced
All purpose flour 1/4 Cup (4 tbs)
Garlic cloves 2 Large , peeled and crushed


Mix first 4 ingredients with 1/2 teaspoon salt and 2 cups of the olive oil in a large kettle; and 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 is brown.

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 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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1358Calories from Fat 1057

 % Daily Value*

Total Fat 119 g183.1%

Saturated Fat 17 g85%

Trans Fat 0 g


Sodium 161 mg6.71%

Total Carbohydrates 16 g5.3%

Dietary Fiber 2 g8%

Sugars 4 g

Protein 55 g110%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet