Robalo en escabeche a la yucateca (fish with onion sauce)

Yield: 1 servings

Measure Ingredient
1 Sea bass
2 Eggs, beaten Escabeche:
1 large Onion, cut in rings vinegar
1 tablespoon Extra Virgin olive oil
¼ teaspoon Ground black pepper
2 Green chiles, cut in strips
2 Leaves oregano salt water (1 tsp salt per cup of water)
2 Heads of garlic, cut in half
½ teaspoon Cumin
¼ teaspoon Crumbled oregano
1 Bay leaf

Boil the sea bass in water with the oregano. When cooked, remove the skin and spines, coat with beaten egg and fry in hot oil. Serve covered with escabeche.

Prepare the escabeche as follows: Soak the onion rings in salt water for 10 minutes. Drain, cover with vinegar, and bring to a slow boil.

Add the garlic, oil, chiles, and spices. Remove from heat.

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