Escabeche de Pescado – Marinated Fish

Name: Escabeche de Pescado – Marinated Fish
Prep time: 10M
Total time: 60M
Yield: 6 Servings
Ingredients: 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 Fancy Pimientos; 1 bay leaf; ½ tsp. whole black peppercorns; ¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; 1½ lbs. red snapper, cut into strips; 2 tbsp. GOYA® Lemon Juice; 1 tbsp. GOYA® Minced Garlic; Adobo All-Purpose Seasoning with Pepper; Flour, for dredging; ½ cup GOYA® Extra Virgin Olive Oil

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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® <a title="Manzanilla Olives" href="https://goya.com/en/products/olives-and-capers/whole-olives#manzanilla-spanish-olives" data-id="7886">Manzanilla Olives</a>, and GOYA® <a title="Fancy Pimientos" href="https://goya.com/en/products/pantry/jarred-vegetables#fancy-pimientos-jar" data-id="8371">Fancy Pimientos. </a> 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!

Total Time

60m

Prep Time:10m

Yields:6 Servings

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Ingredients

For the Sauce:

1 cup

GOYA® Extra Virgin Olive Oil

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½ cup

GOYA® Red Wine Vinegar

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medium onions, cut into ¼” slices

½ cup

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos

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1 jar
(4 oz.)

GOYA® Fancy Pimientos, drained and sliced

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bay leaf

½ tsp.

whole black peppercorns

¼ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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For the Fish:

1½ lbs.

red snapper, cut into strips

2 tbsp.

GOYA® Lemon Juice

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1 tbsp.

GOYA® Minced Garlic

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

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Flour, for dredging

½ cup

GOYA® Extra Virgin Olive Oil

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Directions

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Step 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.

Step 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.

Step 3

Pour reserved sauce over fish; cover with plastic wrap. Refrigerate at least 24 hours, or up to 48 hours. Serve cold.