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Pescado En Escabeche (Pickled Fish)

2 lb Fillet of sole or haddock
1/4 c Butter
2 Oranges
1/4 c Olive oil
3 tb Tarragon vinegar
1 ts Dried tarragon
1 ts Salt
1/8 ts White pepper
1/4 c Chopped scallion
1 Clove garlic, crushed
2 Bay leaves
1 Green pepper, cut into 1/8 inch strips


Day before: Wash fillets; dry on paper towels. In hot butter in large skillet, saute fillets on both sides -- one minute on a side. Arrange in a 12x8x2 glass dish.~

With sharp paring knife, remove peel from oranges in 1 1/2-inch long strips. Remove any white membrane from strips; cut into 1/8-inch wide pieces. It should measure about 1 cup. Squeeze juice from oranges to measure 1/3 cup.

In medium bowl, combine orange juice, olive oil, vinegar, tarragon, salt, pepper, scallion and garlic; mix well. Stir in the bay~ leaves and orange peel and green pepper strips.

Spoon over fish. Cover tightly with foil or plastic wrap. Refrigerate at least 12 hours, basting occasionally with the marinade.

Makes 8 servings.




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