I like how this dish combines simple ingredients into such a complex and satisfying flavor. The sauce — with its balance of acidity, olives, onions, and peppers — brings a rich brightness that pairs perfectly with the mild, flaky fish. I also enjoy how versatile it is: I can prepare it ahead of time, and it tastes even better the next day as the flavors meld together.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Escabeche Sauce: 1 cup extra virgin olive oil ½ cup apple cider vinegar 6 to 7 whole peppercorns ½ cup Manzanilla olives stuffed with pimientos 1 red bell pepper, julienned ¾ lb onions, thinly sliced ¼ cup roasted red peppers, sliced
For the Fish: 1½ lbs red snapper (or other firm white fish), cut into 1-inch steaks 2 tbsp lemon juice 2 tbsp GOYA® Adobo All-Purpose Seasoning with Pepper ½ cup extra virgin olive oil ½ tsp minced garlic All-purpose flour (for dredging)
Directions
I start by preparing the sauce. In a saucepan, I combine olive oil, apple cider vinegar, peppercorns, olives, red peppers, and onions. I bring it to a low simmer and let it cook for about 45 minutes, then remove it from the heat and allow it to cool completely.
I rinse the fish steaks under cold water, pat them dry, and drizzle them with lemon juice. I season them with Adobo seasoning, then lightly coat each side with flour.
In a large skillet, I heat olive oil and garlic over medium-high heat. I fry the fish until golden brown on both sides, about 4–5 minutes per side.
I lower the heat and cook the fish for another 10–15 minutes, until it’s tender and flakes easily.
Once the fish has cooled slightly, I pour the cooled sauce over it.
I refrigerate the dish for several hours or overnight to let the flavors develop fully.
I serve it chilled or at room temperature, often with rice, plantains, or salad.
Servings and Timing
This recipe makes about 6 servings. Prep time is 10 minutes, cooking time is 50 minutes, so the total time is around 60 minutes.
Variations
I sometimes use grouper, cod, or halibut instead of red snapper. For extra color, I add sliced carrots or green bell peppers to the sauce. If I want a milder flavor, I reduce the vinegar slightly. For a spicy version, I add sliced jalapeños or a pinch of crushed red pepper flakes.
Storage/Reheating
I store Escabeche de Pescado in an airtight glass container in the refrigerator for up to 3 days. The flavors deepen with time, so it’s even better the next day. Since it’s meant to be served cold or at room temperature, I don’t reheat it — I simply let it sit out for 10–15 minutes before serving.
FAQs
Can I make this dish ahead of time?
Yes, I always make it a day in advance — the flavor improves as it marinates.
Can I use a different type of fish?
Yes, any firm white fish like cod, grouper, or halibut works well.
Do I have to serve it cold?
Traditionally, yes, but it can also be served slightly warm.
Can I bake the fish instead of frying?
Yes, I bake it at 400°F until golden and flaky, then pour the sauce over it once cooled.
What can I serve with this dish?
I like serving it with white rice, fried plantains, or tostones.
Can I use green olives instead of Manzanilla?
Yes, any briny green olives will work, though stuffed ones add a nice touch.
Can I make this without Adobo seasoning?
Yes, I season the fish with salt, pepper, garlic powder, and a bit of oregano as a substitute.
How long should I marinate the fish in the sauce?
At least 4 hours, but overnight gives the best flavor.
Is this dish spicy?
No, it’s tangy and savory rather than spicy, but I can add chili if I want heat.
Can I use less oil in the sauce?
Yes, I can reduce the olive oil slightly, but it helps preserve the dish and adds richness.
Conclusion
Escabeche de Pescado is one of my favorite ways to enjoy fish — tangy, briny, and full of Mediterranean-inspired Puerto Rican flavor. I love how the red snapper soaks up the rich olive-and-vinegar sauce, becoming tender and flavorful with every bite. It’s simple to make, beautiful to serve, and always a crowd-pleaser at any gathering.
Escabeche de Pescado is a traditional Puerto Rican dish featuring tender fried red snapper marinated in a tangy olive oil and vinegar sauce with onions, peppers, and olives. Served chilled or at room temperature, it’s a flavorful and elegant seafood dish perfect for any occasion.
Ingredients
For the Escabeche Sauce:
1 cup extra virgin olive oil
½ cup apple cider vinegar
6–7 whole peppercorns
½ cup Manzanilla olives stuffed with pimientos
1 red bell pepper, julienned
¾ lb onions, thinly sliced
¼ cup roasted red peppers, sliced
For the Fish:
1½ lbs red snapper (or other firm white fish), cut into 1-inch steaks
2 tbsp lemon juice
2 tbsp GOYA® Adobo All-Purpose Seasoning with Pepper
½ cup extra virgin olive oil
½ tsp minced garlic
All-purpose flour (for dredging)
Instructions
In a saucepan, combine olive oil, apple cider vinegar, peppercorns, olives, red bell pepper, roasted red peppers, and onions. Simmer gently for 45 minutes, then remove from heat and let cool completely.
Rinse fish steaks, pat dry, and drizzle with lemon juice. Season with Adobo seasoning and lightly coat in flour.
Heat olive oil and garlic in a large skillet over medium-high heat. Fry fish until golden brown on both sides, about 4–5 minutes per side.
Lower heat and cook another 10–15 minutes until fish is tender and flakes easily. Let cool slightly.
Pour cooled escabeche sauce over the fish. Refrigerate for several hours or overnight to allow flavors to develop.
Serve chilled or at room temperature with rice, plantains, or salad.
Notes
Substitute red snapper with cod, grouper, or halibut.
Add sliced carrots or green bell peppers for more color.
Reduce vinegar for a milder flavor or add jalapeños for heat.
Bake the fish at 400°F instead of frying for a lighter version.
