ESCABECHE DE PESCADO
From chefmeow 16 years ago
- 20 minutes to make
- Serves 3
This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Source: Washington Star 1973
Ingredients
- 6 slices mackerel or sea bass shopping list
- 1/4 cup lemon juice shopping list
- 3/4 cup flour shopping list
- 3 teaspoons salt shopping list
- 1-1/2 teaspoons freshly ground black pepper shopping list
- 1/2 cup vegetable oil shopping list
- 2 tablespoons olive oil shopping list
- 2 onions thinly sliced shopping list
- 1 clove garlic minced shopping list
- 3 tomatoes cubed shopping list
- 1 tablespoon tomato paste shopping list
- 2 tablespoons vinegar shopping list
How to make it
- Sprinkle fish with lemon juice.
- Mix flour, 2 teaspoons salt, 1 teaspoon pepper then dredge fish in mixture.
- Fry 15 minutes in vegetable oil.
- Remove from pan and place in wide shallow bowl.
- Heat olive oil then sauté onions and garlic about 5 minutes stirring frequently.
- Add tomatoes, tomato paste, remaining salt and pepper and cook 5 minutes longer.
- Pour over fish then cover bowl and refrigerate 24 hours.
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