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Escabeche
de Pescado
4 servings
By Don Cucho
Pantagruel Restaurant ChefIngredients:
- 4 white fish filets.
- 2 large red onions.
- ¼ cup vinegar.
- 1 tablespoons ground" panca " hot pepper.
- 2 yellow hot pepper.
- 1 teaspoon garlic.
- ¼ lt. vegetable oil.
- Oregano.
- Salt and pepper to taste.
- Lettuce.
- 2 hard-boiled eggs.
- Olives (optional)
- Feta cheese (optional)
- Flour.
Preparation:
- Season the fish filets with salt and pepper and coat them with flour. Fry
them in a good amount of oil. Take the filets out and keep the oil.
- In the same oil, prepare a seasoning with panca hot pepper, oregano and
garlic, then add vinegar, onions, cut in pieces, sliced yellow hot pepper, salt and
pepper. Cook the onion al dente.
- Serve the fish filets on a dish and place onion over it. Garnish with
hard-boiled eggs, lettuce, feta cheese and olives.
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