Escabeche

Recipe Ingredients

		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - for dusting
3 lbs	1362g / 48oz	Grouper or sea bass - skin off, and
		Cut into 4- to 5-oz fillets
		Canola oil - for frying
1		Red onion - julienned
2		Red peppers - julienned
2		Yellow peppers - julienned
1		Carrot - peeled, and
		Sliced in thin rounds
4		Garlic cloves - sliced thin
1/4		Jalapeño chile - minced
1 tablespoon	15ml	Ketchup
2 tablespoons	30ml	Red wine vinegar
2		Bay leaves
1 teaspoon	5ml	Peppercorns
1		Hot pepper sauce
2		Avocados - peeled, pitted,
		And sliced lengthwise into 1/8" slices,
		Tossed with lime juice and seasoned with
		Salt

Recipe Instructions

Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.

Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.

Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.

This recipe yields 4 servings.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1B35) - from the TV FOOD NETWORK

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