Entree: Mexico – Chiapas – Pescado en Escabeche (Marinated fish in a tangy vinegar, citrus, and chile pickling sauce typical of southern Mexico)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 4 hrs

Total 4 hrs 15 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (such as snapper, tilapia, or cod)
- 1 cup (240 ml) vegetable oil for frying
- 1 large onion, thinly sliced (150 g)
- 2 garlic cloves, smashed and sliced (6 g)
- 1 cup (240 ml) white vinegar
- 1/4 cup (60 ml) fresh orange juice
- 1 cup (240 ml) water
- 2 medium carrots, peeled and sliced into 1/4-inch rounds (about 170 g)
- 2 jalapeño chiles, sliced into rings (seeds optional) (about 20 g)
- 2 bay leaves
- 1 tsp (1 g) dried Mexican oregano
- 1 tsp (5 g) whole black peppercorns
- 1 tbsp (12 g) granulated sugar (optional, to balance acidity)
- Kosher salt to taste
- 1/4 cup (15 g) chopped fresh cilantro for garnish

Instructions

1. Pat the fish fillets dry and season both sides with kosher salt. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
2. Fry the fillets in batches until golden brown and cooked through, about 2–3 minutes per side depending on thickness. Transfer cooked fillets to a plate lined with paper towels to drain; keep warm or refrigerate briefly while you make the escabeche liquid.
3. In a medium saucepan combine the white vinegar, orange juice, water, sliced onion, garlic, sliced carrots, jalapeños, bay leaves, oregano, peppercorns, and sugar. Bring to a gentle simmer over medium heat and cook until the carrots soften but remain slightly crisp, about 6–8 minutes. Taste and adjust salt.
4. Remove the saucepan from heat and let the pickling liquid cool for 5 minutes. If you prefer a clearer sauce, you may strain out the peppercorns and bay leaves; otherwise leave as is.
5. Place the fried fish in a shallow heatproof dish in a single layer. Pour the warm pickling liquid and vegetables evenly over the fish so it is mostly submerged. Allow to cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to develop.
6. To serve, bring to room temperature or serve chilled, spooning some of the onions, carrots, and chiles over each fillet and garnish with chopped cilantro. Escabeche keeps well in the refrigerator for 2–3 days.