Mero en Escabeche

Name: Mero en Escabeche (Soused or Pickled Red Grouper)
Yield: Serves 6 to 8
Cuisine: Puerto Rico
Ingredients: ¼ teaspoon peppercorns generous ⅓ pint vinegar; ½ lb. small pitted green olives; 3 lb. fillets of red grouper, or other suitable fish; 2 whole cloves garlic; 2 medium onions, thinly sliced; 2 bay leaves; ¾ pint olive oil; Salt

Soused or Pickled Red Grouper

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Mero, or red grouper, is a tropical sea bass. Mediterranean grouper is sometimes available in England, but sea bass, striped bass, haddock or mackerel are all suitable for this dish.

Ingredients

3 lb. fillets of red grouper, or other suitable fish
2 whole cloves garlic
2

Americas
Puerto Rico
Starter
Pescatarian
Gluten-free
Caribbean

Method

Cut the fish fillets into 1½-inch pieces and season with salt. Heat 2 or 3 tablespoons of the olive oil in a frying pan and fry the pieces of fish. Lift out and place in a deep glass or porcelain bowl.

Combine the onions, garlic, bay leaves, peppercorns and vinegar in a saucepan and simmer until the onion is tender. Cool. Add the remaining olive oil and the olives and pour over the fish