When I was in my first year of college in Puerto Rico, I was usually done with classes by noon. After English Lit my friends and I would sometimes pile up into our cars and head out to the beach in Luquillo.
We would first make a stop at the kiosks that lined the street in front of the beach for lunch. They have a huge variety of fresh food, deep fried goodies and fresh fish at prices that were friendly enough for the college poor. One of the things I loved and still to this day was anything in escabeche sauce.
Escabeche sauce is almost like a pickling sauce and has a great sweet/vinegary taste to it. It is more on the oily side then the vinegar side, but I am confident you will love it. The great thing is that if your not a fan of fish, no problem you can still enjoy this sauce. This sauce is for marinating seafood as a main dish or yucca and green bananas as a side dish. They all turn out equally delicious. I love, love, love escabeche.
Combine all the ingredients for escabeche sauce in a large pot and bring to a boil, lower heat and simmer for 45 minutes. Remove from stove and allow to cool completely.
Rinse snapper and give it a pat on the back with a paper towel. Huh? Pat it dry with a paper towel.
Score the fish using a serrated knife. Season on both sides with adobo and lemon juice.
Meanwhile back at the stove…..
Heat skillet with vegetable oil and fry garlic until golden brown, remove garlic.
Dredge snapper in corn starch evenly on both sides and dust of excess.
Fry the fish…that’s pretty simple.
Fry it on both sides until a crispy golden brown.
Pour half of the sauce into a deep dish, place fish on sauce and pour remaining sauce over it.
Let cool and marinate in refrigerator for 24 hours. Remove from fridge and allow to come to almost room temperature, serve with rice or boiled roots like yucca, salted and drizzled with olive oil .
The bonus is that this is a great plan ahead meal. Make it before a busy day and all you have to do is pull it out of the fridge and it is ready for dinner.
Chillo en Escabeche (Red Snapper en Escabeche)
- 1 cup olive oil
- 1/2 cup white vinegar
- 6 o 7 grains pepper
- 1/4 tsp salt
- 1 bay leaf
- 3/4 lbs. onions sliced
- 1/4 cup pimientos or diced red pepper
- 1/2 cup pimento stuffed olives
Fish and frying ingredients:
- 1 1/2 lbs. red snapper (about 4 fillets)
- 2 tbsp lemon juice
- 2 tbsp Goya Adobo with pepper
- corn starch
- 1/2 cup olive oil
- 1/2 tbsp minced garlic
Combine the ingredients for the escabeche sauce. Simmer 45 minutes. Let chill.
Clean the fish and sprinkle with salt and lemon. Dredge fish with corn starch. Heat a pan with oil and fry garlic until golden brown, remove garlic and fry fish until brown/gold on both sides.
Pour the escabeche sauce into a deep glass dish and place fish slices over sauce. Cover with more sauce. Follow the same instructions with all the slices.
Let cool, refrigerate 24 hours. Serve cold.
*Be sure to use a glass dish and not metal or plastic as the vinegar may react with metal or plastic.