Marinated Fish - GOYA Escabeche de Pescado

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Escabeche de Pescado - Marinated Fish

If you’re looking for a red snapper recipe that’s a little different and a lot delicious, try this traditional Latino preparation for marinated fish. For a double dose of flavor, red snapper is tossed in lemon juice with garlic, sautéed until golden, and marinated in a tangy sauce with GOYA® Manzanilla Olives, and GOYA® Fancy Pimientos.

Escabeche is a holdover from years past when foods were marinated for preserving. Now we make this refreshing dish just because it tastes so fantastic!

Origin: Puerto Rico

Serves 6

Prep time: 10 min.

Total time: 1 hr., plus marinating time

Ingredients

For the Sauce:

1 cup GOYA® Extra Virgin Olive Oil

½ cup GOYA® Red Wine Vinegar

2 medium onions, cut into ¼” slices

½ cup GOYA® Manzanilla Olives Stuffed with Minced Pimientos

1 jar (4 oz.) GOYA® Fancy Pimientos, drained and sliced

1 bay leaf

½ tsp. whole black peppercorns

¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper


For the Fish:

1½ lbs. red snapper, cut into strips 


2 tbsp. GOYA® Lemon Juice

1 tbsp. GOYA® Minced Garlic

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Flour, for dredging

½ cup GOYA® Extra Virgin Olive Oil

Directions

1. In small saucepan over medium-high heat, bring olive oil, vinegar, onions, olives, pimientos, bay leaf, peppercorns and Adobo to boil. Reduce heat. Simmer, stirring occasionally, until onions are soft, about 45 minutes; set aside to cool.
2. Season fish with lemon juice, garlic and Adobo; chill at least 5 minutes, or up to 30 minutes. Toss fish with flour, patting off excess. Heat oil in medium skillet over medium high heat. Add fish. Cook, flipping once, until fish is golden brown on both sides and cooked through, about 6 minutes. Transfer fish to glass baking dish.
3. Pour reserved sauce over fish; cover with plastic wrap. Refrigerate at least 24 hours, or up to 48 hours. Serve cold.

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Sazón with Coriander and Annatto

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