Main Dishes, Seafood

Escabeche

  • 2 lbs. Fish filets
  • 1/4 cup Olive oil
  • 1 tablespoons Grated onion
  • 2 Scallions, minced
  • 1 Bay leaf, crumbled
  • 1 small Clove garlic, crushed
  • 2 Green chilis (canned), chopped
  • 2 tablespoons Pimiento (chopped)
  • 1/4 cup Wine vinegar
  • ~ Juice of 1 large orange
  • 1 tablespoons Lime juice
  • ~ Salt and pepper to taste

    • Saute fish in olive oil until lightly browned on both sides. Remove fish to a serving dish, add all other ingredients to pan, blend and heat for a minute, thenpour over fish. Chill well before serving. Garnish with olives, lettuce leaves,and strips of pimiento.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sylvia Hendriks of Mill (The Netherlands). 

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