Escabeche

Name: Escabeche
Yield: 12 to 14 portions
Ingredients: 2⅔ cup dry white wine; 2⅔ cups green beans, trimmed and cut into julienne; Juice of 1½ limes; 2⅔ cup white wine vinegar; ½ cup imported black olives, pitted, without juice; 2⅔ cups carrots, peeled and cut into julienne; ⅓ cup green olives, pitted, with juice; 4 pounds fish steaks or fillets (½ inchthick); 1½ cups best-quality olive oil; 2 cups unbleached all-purpose flour; 4 pounds fish steaks or fillets (½ inchthick); 3 tablespoons coarsely chopped fresh dill; 3 tablespoons coarsely chopped fresh cilantro; 1 tablespoon Asian oyster sauce; 1½ tablespoons brown sugar; Freshly ground black pepper, to taste; 1 teaspoon salt; 1 tablespoon mixed dried pickling spice; 2 green bell peppers, stemmed, seeded, and cut into thin rings; 1 small white onion, peeled and cut into thin rounds; 1 medium-size red onion, peeled and cut into thin rounds; ⅓ cup capers, drained; 2 red bell peppers, stemmed, seeded, and cut into thin rings; 3 garlic cloves, peeled and finely chopped; 1 tablespoon chopped fresh Italian (flat-leaf) parsley, plus extra for garnish

Preparation info

12 to 14
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This version of South American pickled fish (also called seviche) looks complicated, but is assembled with little kitchen time. After assembling, it is marinated for four days before you serve it, and will keep for a good two weeks afterward, if well refrigerated. Make it with any firm-fleshed white fish (snapper, tilefish, and scrod are good), and serve it with warmed bread and white rice. Perfect for a summertime picnic on the porch.

Ingredients

Main course
Pescatarian

Ingredients

Method