Peruvian Fish in Oil and Vinegar Sauce Recipe

Serves/Makes: 6 – 8

Ingredients:

• 3 pounds striped bass (red snapper or any firm-fleshed white fish), cut into 6 to 8 fillets or steaks
• Salt and freshly ground pepper
• Flour
• 3 tablespoons butter or lard
• 1 cup olive oil or vegetable oil
• 3 medium onions, thickly sliced
• 1 or 2 fresh hot red or green peppers, seeded and cut into strips
• 1/4 teaspoon oregano
• 4 tablespoons white vinegar

How to cook Peruvian Fish in Oil and Vinegar Sauce:

• Season the fish with salt and pepper and dredge in flour, shaking to remove the excess.
• Heat the butter or lard in a skillet and saute the fish until lightly browned on both sides.
• Transfer the cooked fish to a shallow serving dish and keep warm.
• Heat the oil in a medium-sized saucepan, add the onions and pepper strips, and cook over low heat until the onions are soft and very lightly browned.
• Stir in the oregano and cook for a minute longer.
• Pour in the vinegar, stir, and pour over the fish. Serve the Peruvian Fish in Oil and Vinegar Sauce immediately.

Notes:
The Peruvian Fish in Oil and Vinegar Sauce recipe very easy to prepare and so good!
The Peruvian name for this recipe is Pescado en Escabeche.

Hint:
For a more robust Peruvian dish, garnish with 3 ears of freshly cooked corn, each cut into 4 slices, 3 hard-boiled eggs, halved, lettuce leaves, and olives.

Comments:

Escabeche 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 and Guatemalan cuisine, and popular in Catalonia, Portugal and Provence.

This recipe for Peruvian Fish in Oil and Vinegar Sauce serves/makes: 6 – 8

Main Ingredient: Bass
Preparation Method: Pan Fried/Sauteed
Cuisine: South American