| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 482 | 23g | 4.2g | 32g |
| sugars | fibre | protein | salt |
| 7g | 3g | 39g | 0.44g |
Why I Love Colombian Fish Escabeche
As a lover of seafood and a champion for the fusion of cultures, my admiration for the Colombian dish Fish Escabeche knows no bounds. I am particularly enthralled by the strategic use of each ingredient, and how they harmoniously blend together to form a symphony of flavor. The mention of fish and vinegar immediately perks my interest due to my divine affiliation with sushi rolls – a dish where similar elements reign supreme. Yet, the magic lays in the unique qualities of this especial recipe.
Recipe’s Cultural Fusion
I appreciate how Fish Escabeche draws upon the culinary tradition of Colombia yet isn’t averse to the influence of other global flavors. From the use of white wine – an ingredient that invokes a touch of my experiences in Japan, a country renowned for its love of seafood paired with excellent wines – the recipe cleverly weaves together tastes and techniques from various corners of the gastronomy world. There’s an adventurous charm in exploring the depths of flavor in this unique fusion that I absolutely adore.
And on the topic of artistic culinaries, the genius of Chef Naomi Pomeroy‘s sprinkle of French cuisine inspires me to diversify this recipe. An addition of Herbes de Provence instead of thyme and oregano takes this Colombian classic, staking its rightful place on my fusion list, hugs it tight to my Pacific Northwest upbringing with a delightful French bow.
Pairing Delights
As a complement to the Fish Escabeche, consider serving alongside a robust quinoa salad or a simple cilantro lime rice. Its unique flavor profile also lends itself well to pairing with a cool, crisp white wine or sake – adjusting to personal preference.
Furthermore, it strikes similar chords to some of my favourite dishes such as sweet and sour fish, a common dish in Chinese cuisine. But it undoubtedly has a class of its own. With the Latin American use of peppers and olives balanced with the antioxidants rich herbs, I love how Fish Escabeche becomes an example of a healthy indulgence – comfort food that doesn’t compromise on nutrition.
What You’ll Need
- 2 lbs white fish fillets
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup olive oil
- 6 garlic cloves, minced
- 2 medium onions, chopped
- 2 red bell peppers, sliced
- 1 green bell pepper, sliced
- 1/2 cup white wine vinegar
- 1 cup white wine
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup green olives, sliced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- Slices of lemon for serving (optional)
Method
Step One
Season the white fish fillets with salt and black pepper. Dredge the fillets in flour, shaking off any excess.
Step Two
Heat the olive oil in a large skillet over medium-high heat. Add the fish fillets and cook until golden brown on both sides, approximately 3 to 4 minutes per side. Remove the fish from the skillet and set aside on a platter.
Step Three
In the same skillet, add the minced garlic, chopped onions, and sliced bell peppers. Sauté until the onions are translucent and the peppers are tender, approximately 5 to 7 minutes.
Step Four
Stir in the white wine vinegar, white wine, bay leaves, dried thyme, dried oregano, and red pepper flakes (if using). Allow the mixture to come to a simmer and cook for about 10 minutes to let the flavors meld together.
Step Five
Return the fish fillets to the skillet, spooning some of the sauce and vegetables over the top. Lower the heat to medium, cover the skillet, and let cook for another 10 minutes. The fish should be cooked through and the flavors well incorporated.
Step Six
Just before serving, scatter the sliced green olives, chopped fresh parsley, and chopped fresh cilantro over the top of the fish. Add slices of lemon (if using).
Step Seven
Serve the Fish Escabeche warm, straight from the skillet. Enjoy with your favorite side dish or over a bed of rice or couscous.
