|
Cuban Swordfish Recipe -
Escabeche
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
Escabeche is actually pickled fish. It differs from
ceviche in that escabeche is cooked and ceviche is raw
fish cooked in the lime juices.
3-1/2 lbs swordfish or fresh tune cut into 1/2" slices
1 cup all purpose flour
1-1/2 cups olive oil
2 large onions, sliced
2 large green peppers, sliced
1 cup olives
1/2 cup capers
1 Tbsp salt
1/2 tsp pepper
1/2 tsp paprika
Half and half olive oil and apple cider vinegar to cover
above ingredients
Dredge the fish slices through the flour and fry them at
medium-high heat. Place on layers of paper towels to
drain. Saute sliced onions and green peppers in the same
oil after the fish (strain the oil first if necessary)
Place the fish, sauted onions and peppers, olives, capers,
salt, pepper and paprika in a glass or ceramic bowl. DO
NOT USE STAINLESS STEEL.
Cover the ingredients with equal parts olive oil and apple
cider vinegar. Refrigerate overnight. It will keep for 7
days or more.
Serve with saltine crackers.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
|
