Pescado en escabeche (pickled fish)

Yield: 1 Servings

Measure Ingredient
2 pounds Fillet of sole or haddock
¼ cup Butter
2 \N 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 \N Clove garlic, crushed
2 \N Bay leaves
1 \N 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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