Anthony Ibarrondos Pescado En Escabeche Recipes

Steps:

• Rinse swordfish steaks and pat dry.
• Combine flour, salt and fresh ground pepper in a bag. Add steaks, one at a time, and shake to coat. Remove and shake off excess coating.
• Heat oil in large skillet. Add as many steaks as will go in one layer. Cook over medium heat until golden brown, 4 or 5 minutes. Turn once and brown on other side. Repeat for remaining fish. Do not allow oil to burn (it will be used in marinade).
• Remove steaks to glass or enameled dish.
• Add garlic to the skillet and saute until golden. Remove and drain on paper towel.
• Add carrot and onion to skillet and saute over low heat for 10 minutes.
• Add vinegar, bay leaf, parsley, pepper flakes and 1 cup water. Cover and simmer over low heat for 20 minutes. Pour marinade over sword fish. Arrange garlic on top. Cover and refrigerate for 24 hours, turning steaks several times.
• Remove fish from refrigerator 1 hour before serving. Arrange on platter, pour on marinade, and garnish. Serve with a simple salad.

Steps:

• Chop up onion, green pepper, garlic, and cilantro and set aside.
• Mix flour, cornmeal, salt, and pepper and spread on a plate. (omit cornmeal for faster cooking time).
• Cut up each tilapia filet into 3 or 4 strips.
• Coat tilapia with the flour mixture.
• In a large frying pan, add 2 or 3 tablespoons oil and then add the fish.
• Flip over the fish when golden until both sides are cooked, adding rest of oil as needed.
• Remove fish from pan and set aside.
• Add onion, green pepper, garlic, and cilantro mixture and stir fry them in the remaining oil until onion is translucent.
• Add the tomatoes and the fish, folding the sauce over the fish gently.
• Heat through at medium temperature and serve over white rice.