pescado en escabeche (pickled fish)
| Measure | Ingredient |
|---|---|
| 2 pounds | Fillet of sole or haddock |
| ¼ cup | Butter |
| 2 | Oranges |
| ¼ cup | Olive oil |
| 3 tablespoons | Tarragon vinegar |
| 1 teaspoon | Dried tarragon |
| 1 teaspoon | Salt |
| ⅛ teaspoon | White pepper |
| ¼ cup | Chopped scallion |
| 1 | Clove garlic, crushed |
| 2 | Bay leaves |
| 1 | Green pepper, cut into 1/8 inch strips |
Day before: Wash fillets; dry on paper towels. In hot butter in large skillet, saute fillets on both sides -- one minute on a side. Arrange in a 12x8x2 glass dish.~
With sharp paring knife, remove peel from oranges in 1½-inch long strips. Remove any white membrane from strips; cut into ⅛-inch wide pieces. It should measure about 1 cup. Squeeze juice from oranges to measure ⅓ cup.
In medium bowl, combine orange juice, olive oil, vinegar, tarragon, salt, pepper, scallion and garlic; mix well. Stir in the bay~ leaves and orange peel and green pepper strips.
Spoon over fish. Cover tightly with foil or plastic wrap. Refrigerate at least 12 hours, basting occasionally with the marinade.
Makes 8 servings.
Posted to FOODWINE Digest 19 Feb 97 by Bill Jernigan <bjernigan@...> on Feb 19, 1997.
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