This is the Puerto Rican version of Spanish escabeche (ceviche); its vinegary taste pairs beautifully when layered over starchy plantain mofongo. Escabeches are made with many different seafoods; try it with shrimp or octopus.
Recipe Ingredient Details:
2 pounds whole black sea bass (skin removed, cut into small cubes )
1/2 cup extra-virgin olive oil
1 small onion, finely chopped
4 cloves garlic, sliced thin
1 red bell pepper, diced, small
1 tablespoon capers, rinsed and drained
1 piquillo pepper or pimientos, diced, small, bottle is fine
1/4 cup white wine vinegar
1 bay leaf
1 teaspoon dried oregano
1/4 cup fresh cilantro, chopped
Sliced avocado and lime wedges (for garnish )
Season fish with salt and pepper. In a large sauté pan, heat olive oil over medium heat; then add fish and sauté until opaque, 3–4 minutes. Remove with a slotted spoon to a deep plate and keep warm.
In the same pan, sauté onion with garlic and bell pepper until translucent, 5 minutes. Add capers, piquillo pepper, vinegar, bay leaf, oregano, and cilantro; season with salt and mix well. Pour over cooked fish. Let cool to room temperature. Serve with avocado slices and lime wedges.
Recipe Additional Notes:
PER SERVING: 349 cal, 23g fat (15g mono, 4g poly, 4g sat), 102mg chol, 29g protein, 4g carb, 1g fiber, 151mg sodium.
Wed, 2012-06-27 17:16