How to make escabeche de pescao

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while being slightly healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

Rinse the fish in cold water.

Juice the lemon and pour it over the fish, mixing with hands.

Let the fish sit for a minute, then rinse again in cold water.

Dry the fish with napkins to ensure it is not wet for seasoning.

Season the fish with black pepper and adobo on both sides, rubbing it in with hands.

Mix parsley flakes into the flour.

Coat the fish in the flour mixture.

Heat extra virgin olive oil in a pan over medium heat.

Fry the fish for 10 minutes on each side until crispy.

Slice the onions thinly.

Mash the garlic.

Flip the fish after 10 minutes to ensure even cooking.

Remove the fish from the pan and place it in a clear container.

Lower the heat and add olive oil and vinegar to the pan.

Stir in the mashed garlic, black pepper, oregano, and adobo.

Add the sliced onions and cook for a few minutes.

Add green olives and bay leaves, mixing everything together.

Let the mixture cook for about 7 minutes before turning off the heat.

Pour the sautéed mixture over the fried fish and let it cool for 10-15 minutes before refrigerating for 24 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens