[Recipe] Pescado en Escabeche or Guisado (Escovitched Fish)
Let me show you how to make pescado al escabeche, a rich dish of fried fish stewed with a rich and abundant tomato sauce.
Servings 6 servings
Calories 1083kcal
Ingredients
- 1 cup cornstarch
- ½ teaspoon pepper (freshly-cracked, or ground)
- 1½ teaspoon salt
- ½ teaspoon oregano (dry, ground)
- 6 sea bass or red snapper fillets
- 1 cup oil for frying (peanut, soy or corn)
For the escovitch (sauce)
- 2 tablespoons olive oil
- 1 medium red onion sliced
- 4 tomato chopped
- 2 cubanela (cubanelle pepper) cut into strips
- 1 cup tomato sauce
- 1 teaspoon salt (or more, to taste)
- tablespoon minced parsley (optional)
- 3 limes cut into wedges
Instructions
1. Frying fish
- Mix cornstarch with pepper, oregano, and salt. Coat the fish with the cornstarch and shake off the excess.Heat the oil over medium heat in a non-stick frying pan.Fry the fish until golden brown on both sides. Set aside.
2. Make the sauce
- Heat the olive oil over low heat. Add the onion and cook stirring until it becomes transparent.Add the tomato and chili and cook, stirring for one minute. Add the tomato sauce and water. Cover and cook until the tomato and chili are cooked.Season with salt to taste. Add parsley and mix.
3. Cook
- Add the fish and turn to coat with the sauce on both sides.Remove from heat and serve immediately with the lime wedges, see serving ideas above.
Nutrition
Calories: 1083kcal | Carbohydrates: 33g | Protein: 162g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 720mg | Sodium: 1619mg | Potassium: 2778mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2930IU | Vitamin C: 75.8mg | Calcium: 167mg | Iron: 8.7mg
