Marinated Fried Fish Fillets
Pescado en EscabecheEscabeche is a method of pickling. In this dish, fish is sautéed and then soaked in a spicy marinade. The dish is common along the Gulf Coast of Mexico, especially in the states of Veracruz, Tabasco, and Yucatán. Serve the fish with sliced, buttered bolillos (oval Mexican sandwich rolls) or soft, warm corn tortillas. Since the entire process can be done in advance, it's a good choice when entertaining. Accompany the dish with radishes and sliced cucumbers, if desired.
Ingredients
Makes 4 to 6 servings
- ¾ cup unseasoned rice vinegar
- ¼ cup water
- 2 medium garlic cloves thinly sliced
- 2 serrano chiles halved lengthwise with seeds
- ¼ white onion sliced
- 2 sprigs parsley
- 1 cinnamon stick Mexican canela or Ceylon variety preferred
- 3 whole cloves
- 2 bay leaves
- ½ teaspoon dried oregano Mexican variety preferred
- ½ teaspoon sugar
- 4 fish fillets such as snapper or rock cod
- ½ teaspoon salt
- ⅛ teaspoon freshly ground pepper or to taste
- 2 tablespoons olive oil
- 8 pimiento-stuffed green olives halved crosswise
- 2 jarred pickled jalapeño chiles en escabeche, seeded, and thinly sliced lengthwise into strips
- 1 tablespoon capers drained
Instructions
- In a small saucepan bring to a boil the vinegar, water, garlic, serrano chiles, onion, parsley, cinnamon stick, cloves, bay, oregano, and sugar.
- Reduce the heat to low and simmer, uncovered, for 3 minutes.
- Set aside off heat.
- Season the fish with salt and pepper.
- In a large nonstick skillet, heat the olive oil and sauté the fish until light brown, about 3 minutes per side.
- Transfer the fish to an enamel or glass baking dish just large enough to hold the fish in one layer.
- Pour the marinade over the fish.
- Cover and refrigerate at least 4 hours or up to overnight.
- To serve, lift the fish from the marinade and place on a serving plate.
- Scatter the olives, jalapeño strips, and capers on top.
- Discard the marinade.
Notes & Wine Advice
Serve with tortillas or sliced crusty bread.