Portuguese Pickled Fish

Total Time:
32 min
20 min
12 min

6 servings

  • 1/2 cup flour
  • 2 teaspoons Essence, recipe follows
  • 6 (6-ounce) cod or haddock fillets
  • 1/4 cup olive oil
  • 1/2 cup white vinegar
  • 1/4 cup fresh orange juice
  • 1/2 cup thinly sliced yellow onion
  • 1/2 cup thinly sliced red bell pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons shredded orange peel
  • 1 bay leaf
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 oranges, sliced crosswise
  • 3 tablespoons chopped fresh cilantro
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Season the flour with the Essence and lightly dredge the fish in the flour, shaking to remove any excess.

  • Heat the oil in a large skillet over medium-high heat. Add the fish and cook until just done, 2 to 3 minutes per side. Transfer to a glass or ceramic baking dish large enough to fit the fish in one layer.

  • In a bowl, combine the remaining ingredients. Pour over the fish, cover and let marinate in the refrigerator for at least 12 and up to 24 hours, turning the fish and basting occasionally.

  • Remove from the refrigerator. Transfer the fish to a platter, garnish with the orange slices and sprinkle with the cilantro. Serve.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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