Pescado en escabeche (pickled fish)
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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.