Pescado en escabeche
Poisson frit mariné dans l'huile d'olive et le vinaigre avec oignons, poivrons et olives, servi froid.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Season the fish
Rub the fish steaks with 1 teaspoon of the salt and the lime juice; let sit 10 minutes. Pat dry, then coat both sides lightly with the flour.
- 1 kg fish steaks
- 1 tsp salt
- 1 lime lime juice
- 60 g flour
✅ C'est prêt quand : fish is evenly coated in flour with no wet patches
Fry the fish
Heat 100 ml of the olive oil in a large frying pan over medium-high heat. Fry the floured fish 3–4 minutes per side, then move to a glass or ceramic dish.
- 100 ml olive oil
- all seasoned and floured fish from step 1
✅ C'est prêt quand : crust is golden and fish flakes easily with a fork
Make the escabeche
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Layer and marinate
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season the fish
Rub the fish steaks with 1 teaspoon of the salt and the lime juice; let sit 10 minutes. Pat dry, then coat both sides lightly with the flour.
- 1 kg fish steaks
- 1 tsp salt
- 1 lime lime juice
- 60 g flour
✅ C'est prêt quand : fish is evenly coated in flour with no wet patches
Fry the fish
Heat 100 ml of the olive oil in a large frying pan over medium-high heat. Fry the floured fish 3–4 minutes per side, then move to a glass or ceramic dish.
- 100 ml olive oil
- all seasoned and floured fish from step 1
✅ C'est prêt quand : crust is golden and fish flakes easily with a fork
Make the escabeche
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Layer and marinate
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Escabeche is a preserving method brought from Spain, where fish or game was fried and covered in vinegar and oil so it would keep without refrigeration.
In Cuba, pescado en escabeche is traditionally made for Lent and Holy Week, and for Christmas, when it's prepared days in advance.
⭐ Why It's Famous
Tangy, savoury and even better after a few days, it's a make-ahead dish full of character.
💡 Fun Fact
Cuban families often keep a jar of escabeche in the fridge to serve as a quick snack with crackers.
All over Cuba
23.11°N, -82.37°W
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!