Escabeche

(Marinade for fried or sautéed fish)

3 Ea. Yellow peppers, julienned

3 Ea. Red peppers, julienned

1 Ea. Pablano pepper, minced

3 Ea. Spanish onion, julienned

4 Ea. Chilies, minced

1 Bunch Green onions, sliced

3 Cups Capers, rinsed

1 1/2 Cup Lemon juice

1 Head Garlic, minced

9 Cups White vinegar

3 Cups Olive oil

1 Bunch Cilantro, chopped

Salt and pepper to taste

Sauté all peppers, onions and chilies in a sauce pan. Deglaze with lemon juice, vinegar and oil. Add capers and garlic. Season and simmer. Remove from heat. Add cilantro. Pour entire mixture over fish.

 

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