Try this Striped Bass En Escabeche recipe, or contribute your own.Suggest a better description
In a shallow, oven-proof dish, combine the water, lime juice, and salt. Turn the slices of fish in the mixture and leave to marinate for 1 hour in the refrigerator. Turn over once halfway through the marinating time. In a mortar and pestle or a coffee grinder, combine the peppercorns, coriander and cumin seeds, cloves, cinnamon, and allspice. Grind the spices to a powder. Add the garlic and pound to a paste with the spices. In a large saucepan, combine the spice-garlic paste with the vinegar, water, oregano, bay leaves, toasted whole cloves of garlic, salt, and sugar. Bring the mixture to a boil over medium-high heat. Add the olive oil, red wine vinegar, and 1 1/4 cups water to the pan, and again bring it up to a boil. Set the escabeche aside, covered. Shake the fish slices dry. In a large skillet, heat the safflower oil until very hot. Fry the slices of bass for about 3 minutes on each side, then place on a serving platter and pour the hot escabeche mixture over them. Cover the dish and let marinate for 2 hours, at room temperature. When ready to serve, flake the fish and serve with some of the escabeche mixture. This recipe yields 6 servings or enough filling for 12 Sambutas (recipe included in this collection.). Comments: To toast dried herbs and garlic, heat a small non-stick pan over medium heat. Toss the oregano for a few seconds, then remove from the pan. You are only toasting it enough to release the flavorful oils. Toast the garlic in the same way, with its skin on. When the skin is browned, remove from the heat, peel, and use as directed. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6229 broadcast 04-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 04-15-1997 Recipe by: Susan Feniger and Mary Sue Milliken
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (357g)|
|Recipe Makes: 6|
|Calories from Fat: 245 (59%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 15.6g|
|Cholesterol 127.2mg||39 %|
|Sodium 126.5mg||4 %|
|Potassium 553.6mg||15 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 6.8g|
|Protein 29.4g||42 %|
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.
Calories per serving: 413
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.