Recipe courtesy of Tyler Florence
Show: Food 911
Total:
30 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Cut the fish into 2-inch wide strips and pat them dry. Season the flour with salt and pepper, dredge the fish in it, and pat off any excess flour. Heat 3 tablespoons olive oil in a skillet over medium heat. Saute the fish until it is lightly browned on both sides, about 3 to 4 minutes per side. Drain on paper towels and then put the fish in one layer into a shallow glass dish.

Drain the oil from the skillet, return it to medium heat, and add 3 tablespoons fresh olive oil. Add the onions, bell peppers, and scotch bonnet, if using, and cook until the vegetables begin to soften, about 5 minutes. Add the garlic, thyme, bay leaves, peppercorns, and allspice and cook for another 2 minutes. Pour in the vinegar and water and bring it to a boil. Spoon the vegetables and herbs over the fish and then add the vinegar sauce. Serve hot or let it cool to room temperature and refrigerate for at least 4 hours or overnight.

IDEAS YOU'LL LOVE

Halibut with Lemon-Butter and Crispy Shallots

Recipe courtesy of Giada De Laurentiis

Escabeche of Pacific Halibut

Recipe courtesy of Shutters On the Beach Hotel

Escabeche

Recipe courtesy of Michelle Bernstein

Snapper in Escabeche

Chiles Serranos en Escabeche

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Camarones en Escabeche

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Brandade with Escabeche

Recipe courtesy of John DeCoursy

Escabeche of Chicken

Recipe courtesy of David Rosengarten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking