Entree: Mexico – Veracruz – Pescado en Escabeche (Fried fish marinated in a tangy vinegar–tomato pickling sauce with vegetables and chiles)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

- 4 white-fish fillets (such as snapper or sea bass), approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour, for dredging
- Kosher salt
- Freshly ground black pepper
- 1/2 cup (120 ml) vegetable oil or canola oil, plus more as needed
- 1 cup (240 ml) ripe tomatoes, chopped (or 14 oz/400 g canned crushed tomatoes)
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) water
- 1 large white onion, thinly sliced, about 8 oz (225 g)
- 2 medium carrots, peeled and thinly sliced into coins, about 6 oz (170 g)
- 2 jalapeño peppers, sliced (remove seeds for milder heat)
- 3 cloves garlic, thinly sliced
- 2 bay leaves
- 1 tsp (1 g) dried Mexican oregano
- 1/3 cup (50 g) pitted green olives, halved
- 2 tbsp (30 g) capers, rinsed (optional)
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Pat the fish fillets dry and season both sides with salt and pepper. Dredge lightly in the flour, shaking off excess.
2. In a large skillet heat 1/2 cup (120 ml) vegetable oil over medium-high heat until shimmering. Fry the fillets in batches until golden and just cooked through, 2–3 minutes per side depending on thickness. Transfer to a plate lined with paper towels to drain.
3. Carefully pour off all but about 2 tbsp (30 ml) of oil from the skillet. Add the sliced onion and carrots and sauté over medium heat until the onion softens, about 5 minutes. Add the garlic and jalapeño and cook 1 minute more.
4. Stir in the chopped tomatoes (or crushed tomatoes), white vinegar, water, bay leaves, and dried oregano. Bring to a gentle simmer and cook 6–8 minutes until the carrots are tender and flavors meld.
5. Remove the skillet from heat and stir in the olives, capers (if using), and lime juice. Adjust salt and pepper to taste.
6. Arrange the fried fish in a shallow serving dish and pour the warm escabeche sauce over the fillets, spooning vegetables and pickling liquid evenly. Let cool to room temperature, then refrigerate for at least 1 hour to marry flavors (can be served at room temperature as well).
7. Garnish with chopped cilantro before serving. Serve with warm corn tortillas or white rice.