Halibut In Escabeche
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
All-Purpose Flour6 tbsps
Extra-Virgin Olive Oil1 medium
Onion (sliced)2 cloves
Garlic (sliced)4 sprigs
Thyme (fresh)1 tsp
Whole Black Peppercorns1 tsp
Allspice (whole)1 cup
Malt Vinegar1 cup
WaterDirections:
1
Cut the fish into 2-inch wide strips and pat them dry
2
Season the flour with salt and pepper, dredge the fish in it, and pat off any excess flour
3
Heat 3 tablespoons olive oil in a skillet over medium heat
4
Saute the fish until it is lightly browned on both sides, about 3 to 4 minutes per side
5
Drain on paper towels and then put the fish in one layer into a shallow glass dish
6
Drain the oil from the skillet, return it to medium heat, and add 3 tablespoons fresh olive oil
7
Add the onions, bell peppers, and scotch bonnet, if using, and cook until the vegetables begin to soften, about 5 minutes
8
Add the garlic, thyme, bay leaves, peppercorns, and allspice and cook for another 2 minutes
9
Pour in the vinegar and water and bring it to a boil
10
Spoon the vegetables and herbs over the fish and then add the vinegar sauce
11
Serve hot or let it cool to room temperature and refrigerate for at least 4 hours or overnight