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Roof Terrace Caribbean Seafood Escabeche

1/2 c Olive oil
1/2 lb Red snapper fillet
1/2 lb Halibut fillet
1/2 lb Boneless; skinless tuna steak
3 Cloves garlic; peeled and chopped
1 -(up to) 2 Dried red chiles (said to be "optional")
1 Bay leaf
1/2 ts Spanish paprika
1 1/2 c Red- or white-wine vinegar
1 Sprig fresh rosemary -or- 3 -(up to) 4 Sprigs fresh thyme
1/2 ts Coarse salt
2 tb Coarsely chopped Italian parsley or cilantro
1 Ear corn; cooked and sliced into rings
1/8 lb Feta cheese; cut into cubes
6 Alfonso or Kalamata olives
1 Lime; sliced

Heat oil in an 8" skillet. Add fish a few pieces at a time and quickly toss over high heat to sear, about 1 to 2 minutes. When fish is cooked, transfer pieces with a slotted spoon to a deep serving dish.

To the same skillet, add garlic, chiles, and bay leaf. Saute' over medium heat until garlic is barely golden. Quickly add paprika and vinegar. Stir and bring to a boil over medium-high heat. Reduce heat, add rosemary and salt. Simmer gently 8-10 minutes, stirring occasionally. Cool about 20 min undisturbed. Pour while still warm over fish. Let cool to room temperature. Toss in parsley and garnish with rounds of corn, feta, olives, and lime slices. Serve immediately or refrigerate for up to 3 days.

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