Portuguese Pickled Fish

Recipe Ingredients

1/2 cup	31g / 1.1oz	Flour
2 teaspoons	10ml	Essence
		= (see Bayou Blast recipe)
6		Cod or haddock fillets - (6 oz ea)
1/4 cup	59ml	Olive oil
1/2 cup	118ml	White vinegar
1/4 cup	59ml	Fresh orange juice
1/2 cup	31g / 1.1oz	Thinly-sliced yellow onion
1/2 cup	118ml	Thinly-sliced red bell pepper
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Shredded orange peel
1		Bay leaf
1 teaspoon	5ml	Red pepper flakes
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Sugar
2		Oranges - sliced crosswise
3 tablespoons	45ml	Chopped fresh cilantro

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E68) - from the TV FOOD NETWORK

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