- 2-1/2 lb (1.25 kg) fish fillet
- 1/4 cup (60 mL) lime juice
- 3/4 tsp (4 mL) salt
- 2/3 cup (150 mL) all-purpose flour
- 3 tbsp (45 mL) (approx) olive oil
- Escabeche Sauce:
- 2 tbsp (30 mL) olive oil
- 1 Spanish or large onion, thinly sliced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1-1/2 cups (375 mL) fresh or canned chopped tomatoes
- 2/3 cup (150 mL) sliced pimiento-stuffed green olives
- 2 tbsp (30 mL) drained capers
- 2 Scotch bonnet peppers, halved and seeded
- 1 tsp (5 mL) dried oregano
- 2/3 cup (150 mL) white wine vinegar
- 1/2 cup (125 mL) water
Cut fish into 10 pieces, each about 4 oz/125 g, and place in shallow dish; sprinkle with lime juice and 1/2 tsp/2 mL of the salt, then turn to coat. Let stand for 20 minutes.
Escabeche Sauce: Meanwhile, in skillet, heat oil over medium-high heat; add onion, garlic and bay leaves and fry, stirring, until onion is softened but not browning, about 3 minutes. Stir in cumin, salt and pepper and fry for 1 minute.
Stir in tomatoes, olives, capers, Scotch bonnet peppers and oregano; reducing heat when mixture reaches simmer, cook, stirring often, for 5 minutes. Stir in vinegar and water; bring to boil, reduce heat and simmer for 3 minutes.
Set aside. Drain fish.
In bowl, mix flour with remaining salt; dredge fish in flour mixture to coat. In skillet, heat oil over medium-high heat; in batches, fry fish until golden brown, adding more oil to pan, if necessary.
Drain fish; arrange single layer in baking dish. Bring Escabeche Sauce to boil; pour over fish. Let cool. Cover and refrigerate overnight.
Remove bay leaves; serve at room temperature.
Makes 10 servings.