Halibut in escabeche recipe

Step by Step

Step 1

Cut the fish into 2-inch wide strips and pat them dry. Season the flour with salt and pepper, dredge the fish in it, and pat off any excess flour. Heat 3 tablespoons olive oil in a skillet over medium heat. Saute the fish until it is lightly browned on both sides, about 3 to 4 minutes per side. Drain on paper towels and then put the fish in one layer into a shallow glass dish.

Step 2

Drain the oil from the skillet, return it to medium heat, and add 3 tablespoons fresh olive oil. Add the onions, bell peppers, and scotch bonnet, if using, and cook until the vegetables begin to soften, about 5 minutes. Add the garlic, thyme, bay leaves, peppercorns, and allspice and cook for another 2 minutes. Pour in the vinegar and water and bring it to a boil. Spoon the vegetables and herbs over the fish and then add the vinegar sauce. Serve hot or let it cool to room temperature and refrigerate for at least 4 hours or overnight.

Ingredient

Onion

1 medium 1 medium
Water

1 cup 1 cup
All-purpose flour

1 cup 1 cup
Garlic

2 cloves 2 cloves
Fresh thyme

4 sprigs 4 sprigs
Bell pepper

1 red 1 red
Bell pepper

1 green 1 green
Extra-virgin olive oil

6 tablespoons 6 tablespoons
Malt vinegar

1 cup 1 cup
Whole black peppercorns

2 teaspoon 0.33 fl. ozs
Skinless halibut filet

2 pounds 2 pounds
Bonnet or habanero pepper

1 scotch 1 scotch
Or dried bay leaves

2 fresh 2 fresh
Whole allspice

2 teaspoon 0.33 fl. ozs

Halibut in escabeche recipe

Step by Step

Step 1

Step 2

Ingredient

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