Name: Escabeche de Pescado
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Puerto Rican
Ingredients: 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; 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)

Description

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)

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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.

The flavor improves after marinating overnight.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Fried and Marinated
Cuisine: Puerto Rican

Nutrition

Serving Size: 1 portion
Calories: 410
Sugar: 3g
Sodium: 520mg
Fat: 32g
Saturated Fat: 5g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 28g
Cholesterol: 65mg