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Name: Pescado En Escabeche (Pickled Fish)
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 ts Dried tarragon; 1 Clove garlic crushed; 1/4 c olive oil; 3 tb Tarragon Vinegar; 2 Oranges; 1 ts Salt; 2 Bay Leaves; 1 Green pepper cut into 1/8; 1/4 c scallion Chopped; 2 lb Fillet of sole or haddock; 1/8 ts White pepper; 1/4 c Butter

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INGREDIENTS

1 ts Dried tarragon
1 Clove garlic ; crushed
1/4 c olive oil
3 tb Tarragon Vinegar
2 Oranges
1 ts Salt
2 Bay Leaves
1 Green pepper ; cut into 1/8
1/4 c scallion ; Chopped
2 lb Fillet of sole ; or haddock
1/8 ts White pepper
1/4 c Butter

INSTRUCTIONS

Day before: Wash fillets; dry on paper towels. In hot butter in large skillet, saute fillets on both sides -- one minute on a side. Arrange in a 12x8x2 glass dish.~ With sharp paring knife, remove peel from oranges in 1 1/2-inch long strips. Remove any white membrane from strips; cut into 1/8-inch wide pieces. It should measure about 1 cup. Squeeze juice from oranges to measure 1/3 cup. In medium bowl, combine orange juice, olive oil, vinegar, tarragon, salt, pepper, scallion and garlic; mix well. Stir in the bay~ leaves and orange peel and green pepper strips. Spoon over fish. Cover tightly with foil or plastic wrap. Refrigerate at least 12 hours, basting occasionally with the marinade. Makes 8 servings. Posted to FOODWINE Digest 19 Feb 97 by Bill Jernigan on Feb 19, 1997.

NOTES

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Pescado En Escabeche (Pickled Fish)

1 ts Dried tarragon
1 Clove garlic crushed
1/4 c olive oil
3 tb Tarragon Vinegar
2 Oranges
1 ts Salt
2 Bay Leaves
1 Green pepper cut into 1/8
1/4 c scallion Chopped
2 lb Fillet of sole or haddock
1/8 ts White pepper
1/4 c Butter

Day before: Wash fillets; dry on paper towels. In hot butter in large  skillet, saute fillets on both sides -- one minute on a side. Arrange in a  12x8x2 glass dish.~    With sharp paring knife, remove peel from oranges in 1 1/2-inch long  strips. Remove any white membrane from strips; cut into 1/8-inch wide  pieces. It should measure about 1 cup. Squeeze juice from oranges to  measure 1/3 cup.    In medium bowl, combine orange juice, olive oil, vinegar, tarragon, salt,  pepper, scallion and garlic; mix well. Stir in the bay~ leaves and orange  peel and green pepper strips.    Spoon over fish. Cover tightly with foil or plastic wrap. Refrigerate at  least 12 hours, basting occasionally with the marinade.    Makes 8 servings.    Posted to FOODWINE Digest 19 Feb 97 by Bill Jernigan  <bjernigan@WORLDNET.ATT.NET> on Feb 19, 1997.

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Nutrition

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Serving Size: 1 Serving (1478g)
Recipe Makes: 1

Calories: 1559
Calories from Fat: 645 (41%)

Amt Per Serving		% DV

	Total Fat 71.6g	95 %
	Saturated Fat 33.9g	170 %
	Monounsaturated Fat 24.1g
	Polyunsanturated Fat 6.5g
Cholesterol 552.1mg		170 %
Sodium 1070.1mg		37 %
Potassium 4208.9mg		111 %
Total Carbohydrate 49.6g		15 %
	Dietary Fiber 12.6g	50 %
	Sugars, other 37.1g
Protein 174.8g		250 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1559

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