How to cook Chilean Swordfish Escabeche
- 4 swordfish or shark steaks (about 6 ounces each), rinsed and dried
- 1 1/2 cups white vinegar
- 3/4 cup water
- 1 teaspoon whole peppercorns
- 4 bay leaves
- 1/2 teaspoon salt
- Salt and freshly ground black pepper to taste
- All-purpose flour, for dredging
- 1/2 cup vegetable oil
- 1 large onion, halved and thinly sliced
- 1 carrot, peeled and thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 serrano or jalapeno chile, halved and seeded
- Bring the vinegar, water, peppercorns, bay leaves, and salt to a boil in a non-aluminum saucepan. Let cool.
- Season the swordfish steaks with salt and pepper, and dredge in the flour, shaking off the excess. Heat the oil in a large skillet over medium-high heat.
- Add the swordfish, and fry until brown on both sides, turning once, 3 to 5 minutes. Drain on paper towels.
- Arrange half of the sliced vegetables in a shallow earthenware dish. Place the fried swordfish fillets on top, and cover with the remaining vegetables. Pour the pickling liquid over the fish; cover the dish, and refrigerate overnight or up to 24 hours.
The Chilean Swordfish Escabeche recipe very easy to prepare and so good!
The Chilean name for this recipe is Escabeche de Pescado
is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish (escabeche
of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spanish, Salvadoran, Panamanian, Peruvian, Philippine, Puerto Rican, Mexican. Chilean and Guatemalan cuisine, and popular in Catalonia, Portugal and Provence.
This recipe for Chilean Swordfish Escabeche serves/makes: 4
The Chilean Swordfish Escabeche recipe is adopted from The Chilean Kitchen 1999.
Main Ingredient: Swordfish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed
Cuisine: South American
(more South American