Chillo en Escabeche (Red Snapper in Escabeche)

Chillo en Escabeche (Red Snapper en Escabeche)  

Escabeche Sauce:

  • 1 cup olive oil
  • 1/2 cup white vinegar
  • 6 o 7 grains pepper
  • 1/4 tsp salt
  • 1 bay leaf
  • 3/4 lbs. onions sliced
  • 1/4 cup pimientos or diced red pepper
  • 1/2 cup pimento stuffed olives

Fish and frying ingredients:

  • 1 1/2 lbs. red snapper fillets
  • 2 tbsp lemon juice
  • 2 tbsp Goya Adobo with pepper
  • corn starch
  • 1/2 cup olive oil
  • 1/2 tbsp minced garlic

Combine the ingredients for the escabeche sauce. Simmer 45 minutes. Let chill.

Clean the fish and sprinkle with salt and lemon. Dredge fish with corn starch. Heat a pan with oil and fry garlic until golden brown, remove garlic and fry fish until brown/gold on both sides.

Pour the escabeche sauce into a deep glass dish and place fish slices over sauce. Cover with more sauce. Follow the same instructions with all the slices.

Let cool, refrigerate 24 hours.  Serve cold.

*Be sure to use a glass dish and not metal or plastic as the vinegar may react with metal or plastic.

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