Escabeche Recipes

ESCABECHE

This is an old Spanish recipe for zesty marinated vegetables that can be prepared with fish, poultry, or even with sliced up cooked green bananas. I like it best with chicken gizzards.

Provided by Nitzy

Categories Side Dish Vegetables Onion

Time 1h45m

Yield 4

Number Of Ingredients 10

Escabeche image

Steps:

Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.

Nutrition Facts : Calories 753.2 calories, Carbohydrate 12.3 g, Cholesterol 472.4 mg, Fat 61.8 g, Fiber 2.6 g, Protein 41.3 g, SaturatedFat 8.5 g, Sodium 665.7 mg, Sugar 2.8 g

Ingredients

2 pounds chicken gizzards
1 large onion, diced
1 large green bell pepper, diced
1 medium head garlic, chopped
1 ½ cups white wine vinegar
1 cup corn oil
3 bay leaves
2 tablespoons black peppercorns
½ cup pimento-stuffed green olives
salt to taste

FILIPINO FISH ESCABECHE

Tilapia, cod, or halibut can be used for making this Filipino fish dish, which comes with a sweet and sour sauce.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 45m

Yield 4

Number Of Ingredients 13

Filipino Fish Escabeche image

Steps:

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 22.6 g, Cholesterol 10.2 mg, Fat 16.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 95.2 mg, Sugar 18 g

Ingredients

1 cup oil for frying
1 (4 ounce) whole tilapia, cleaned and scaled
salt to taste
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, cut into chunks
1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
1 ¼ cups water
1 cup distilled white vinegar
5 tablespoons white sugar
salt and ground black pepper to taste
1 tablespoon cornstarch

ESCABECHE

Provided by Food Network

Categories appetizer

Time P2DT45m

Yield 4 servings

Number Of Ingredients 16

Escabeche image

Steps:

Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.

Ingredients

Salt and pepper
Flour, for dusting
3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets
Canola oil, for frying
1 red onion, julienne
2 red peppers, julienne
2 yellow peppers, julienne
1 carrot, peeled sliced in thin rounds
4 cloves garlic, sliced thin
1/4 jalapeno chile, minced
1 tablespoon ketchup
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon peppercorns
1 shot hot pepper sauce
2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and seasoned with salt

ESCABECHE SALAD

The "escabeche" here refers to the acidic vinaigrette for this very easy, refreshing salad. This meal is built to take care of leftover meat and vegetables. Simply toss everything together and dress it. It will keep for a few days.

Provided by Mark Bittman

Categories easy, lunch, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

Escabeche Salad image

Steps:

Whisk or blend olive oil, vinegar, salt, pepper, Dijon, onion and garlic; adjust seasoning as necessary.
Pour the sauce over the protein and vegetables and refrigerate overnight and for up to several days. When you're ready to serve, put a portion of the escabeche over greens.

Nutrition Facts : @context http, Calories 619, UnsaturatedFat 49 grams, Carbohydrate 12 grams, Fat 60 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 9 grams, Sodium 734 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

1 cup extra-virgin olive oil
6 tablespoons good vinegar, or to taste
Salt and ground black pepper
2 teaspoons Dijon mustard
1/4 cup minced onion, shallot or scallion
1/2 teaspoon minced garlic
2 cups leftover chicken, beef, fish or the like (even tofu)
2 cups cooked vegetables, rinsed with boiling water if necessary to remove any sauce
6 cups salad greens, washed, dried and packed in a container

More about "escabeche recipes"

ESCABECHE- FILIPINO SWEET & SOUR FISH - FOXY FOLKSY

Web Jun 21, 2018 ½ cup red bell pepper - cut into strips ½ cup green bell pepper - cut into strips ½ cup carrots - cut into strips ¼ cup ginger - cut …
From foxyfolksy.com
4.9/5 (11)
Total Time 30 mins
Category Main Course
Calories 720 per serving

Season fish with salt. Heat oil in a frying pan and once oil is hot, fry fish one side of at a time until golden brown. Remove fish from pan and place it on a serving plate.
In a saucepan, saute garlic, ginger, and onion in 2 tablespoon oil. Add carrots and bell peppers. Pour in vinegar and dissolved cornstarch and add sugar and ketchup. Add salt and pepper to taste. Let it simmer until sauce thickens while stirring occasionally.

Escabeche Recipes

ESCABECHE

This is an old Spanish recipe for zesty marinated vegetables that can be prepared with fish, poultry, or even with sliced up cooked green bananas. I like it best with chicken gizzards.

FILIPINO FISH ESCABECHE

Tilapia, cod, or halibut can be used for making this Filipino fish dish, which comes with a sweet and sour sauce.

ESCABECHE

ESCABECHE SALAD

The "escabeche" here refers to the acidic vinaigrette for this very easy, refreshing salad. This meal is built to take care of leftover meat and vegetables. Simply toss everything together and dress it. It will keep for a few days.

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