Marinated Blue Fish Escabeche De Pescado Recipes

Steps:

• IN A SHALLOW PAN PUT THE FISH AND PUT THE ADOBO TO SEASONED IT, COAT WITH FLOUR ,HEAT UP A SKILLET WITH OIL BETTER CORN OIL FRY THE FISH ,COAT ALL PIECES OF FISH AND FRY UNTIL GOLDEN BROWN. PUT ASIDE ,THEN IN A MEDIUM SAUCEPAN ADD OIL ,CRUSHED GARLIC ]THEN PUT ONIONS AND OLIVES ,RED PEPPER AND OREGANO,VINEGAR SALT PEPPER CORNS ADD SAZON W/ CULANTRO AND ACHIOTE ANNATO BAY LEAVES STIR ,ADD A LITTLE WATER MAKE SURE IT DOES NOT NEED MORE SALT ,IT'S UP TO YOU, HOW EVER YOU WANT IT. LET COOK FOR AT LEAST 15 MINUTES SO THE BAY LEAF COULD BRING OUT THE AROMA COOK ONIONS AND REST OF PEPPERS AT MEDIUM HEAT WHEN DONE PUT THE FISH IN A BOWL ,PUT MARINATED MIXTURE ON TOP OF FISH , LET IT STAND FOR 30 MINUTES AND THEN SERVE WITH RICE OR POTATOES BAKED OR BOIL. WITH A TOMATOE AND LETTUCE SALAD.BON APPETTIE SERVES 6

Steps:

• Have the Kingfish cut in round fish steaks. Salt them on both side and dredge in flour fry in oil until golden on both sides. Remove to a platter and set aside.
• The Escabech Sauce, first heat your olive oil and add the mashed garlic, parsley,and saute do not let your garlic brown or it will make your sauce turn bitter. Keep flame a medium low. Next add your carrots, onions, elephant garlic and peppers continue to saute until the veggies are just a little limp. Next add the wine and stir well. Then add the olives and the capers. Stir again
• Next add the all the tomato sauce, stir and then add the seasonings, Salt, oregano, rosemary, cumin, Goya sazon, bay leafs, peppercorns, cayanne pepper, coriander, and the ground black pepper, and continue to cook for about four mintues. Now add the vinegar stir and the lemon slices. Last add the one cup of ketchup. stir well. continue to cook the sauce medium low flame for five minutes. Taste to see if it has enough salt. I like to sprinkle a little garlic powder over the sauce even though I do not show it above. Stir well.
• Now in a large ceramic deep pot such as a large crock pot ladle a good amount of sauce with veggies then put a layer of fish then ladle some more sauce with veggies over the fish and add another layer of fish then more sauce until you are done. You shoud have some sauce left over to cover the fish. then cover crock pot and put on low for 1 hour only. No more then that. After one hour uncover let cool then cover and put into refrigerator overnight. Next day serve cold with crackers, wine, and beer. A little word of advise you may want to double the fish because you wont be able to stop eating this. It is so good and It will keep in the refrigerator for up to 2 weeks.

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.

Steps:

• In a skillet, heat the oil over medium-high heat and fry the onion until translucent. Reduce the heat, add the garlic, and cook until it becomes aromatic, about 2 minutes.
• Add the bay leaf, parsley, and paprika.
• Heat through and remove from the heat.
• Add the vinegar, salt, and pepper. Mix well and pour over cooked fish or serve on the side.