Recipes

Jamaican Escabeche Fish

Ingredients

2 lbs  whole red snapper or you may use any white fleshed whole fish or fillets desired.
1 and 1/2 cups white vinegar
1/2cup water
1 large red onion, sliced
1 carrot, cut into Julienne 
1 rib of celery, sliced
1/2 cup sugar
1 tbs kosher salt
8 large peppercorns
1 bay leaf
Parsley, chopped for garnish

This dish has Spanish origins and is basically pickled fish covered with a spicy marinade. It takes about 24 hours to cure, but it worth the wait. Most any white fleshed fish is a good choice.

Directions:

  • Combine fish with vinegar, water onion, carrot, celery, sugar, salt, peppercorns and bay leaf in a large non reactive pan.
  • Simmer covered for 15 minutes.
  • In a non reactive bowl place fish and pour over marinade.
  • Cover tightly and let marinate in refrigerator for 24 hours.
  • Remove from refrigerator and let return to room temperature.

Servings

6

Prep

24 min

Cook

15 min

Favorite

No Comments

Leave a Reply

Collections

Skill Level

Easy