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Escabeche (lime Marinated Fish)

500 g Each ocean trout and blue eye, skin and bones removed and fish sliced thinly (substitute snapper for blue eye if necessary)
3 c Water
2 c Lime juice

1 ts Pink peppercorns
1 ts Coriander seeds
1 ts Cumin seeds
4 Whole cloves
pn Cinnamon
4 Whole allspice (pimentos)
4 Cloves garlic, peeled
1 c Red wine vinegar
1 c Water
1 ts Oregano (pre-roasted)
2 Bay leaves
6 Unpeeled cloves garlic
4 ts Salt
1 ts Sugar
1 c Olive oil

Mixed cress
sm Lettuce leaves
Cherry tomatoes
Snow peas

To prepare fish: mix water and lime juice together and place in the sliced fish. Allow to stand for approximately 1 hour until all surfaces are sealed and the fish looks as though it is "cooked".

To prepare the marinade: blend the marinade spices and the 4 cloves of peeled garlic together in a blender. Place all other marinade ingredients in a saucepan and bring to the boil. Add the spice mixture and set marinade aside to cool completely. To marinate the fish: drain the fish slices from the lime liquid and place in spicy marinade. Allow the fish to marinate for 2 to 3 hours, depending on the size and thickness of the pieces of fish. Small pieces may only take 1/2 to 1 hour because of the intensity of the flavour and the power of the vinegar.

To serve: drain the fish from the marinade and serve on a salad of cress, mixed leaves, small tomatoes, asparagus and snow peas. Dress with a few drops of the spicy marinade.

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