Halibut in Escabeche

Name: Halibut in Escabeche
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons whole black peppercorns; 237 milliliters all-purpose flour; 2 fresh or dried bay leaves; 4 sprigs fresh thyme; 2 cloves garlic, sliced; 1 green bell pepper, cut into strips; 1 scotch bonnet or habanero pepper, halved (optional); 907 grams skinless halibut filet, or other firm white fish; 6 servings Kosher salt and freshly ground black pepper; 237 milliliters malt vinegar; 6 Tbsps extra-virgin olive oil; 1 medium onion, sliced; 1 red bell pepper, cut into strips; 237 milliliters water; 1 teaspoons whole allspice

Halibut in Escabeche requires roughly 30 minutes from start to finish. This recipe serves 6. Watching your figure? This dairy free and pescatarian recipe has 367 calories, 31g of protein, and 16g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. Not It works well as a main course. Head to the store and pick up peppercorns, thyme, bell pepper, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Cut the fish into 2-inch wide strips and pat them dry. Season the flour with salt and pepper, dredge the fish in it, and pat off any excess flour.

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Salt And Pepper

All Purpose Flour

Fish

Heat 3 tablespoons olive oil in a skillet over medium heat.

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Olive Oil

Equipment you will use

Frying Pan

Saute the fish until it is lightly browned on both sides, about 3 to 4 minutes per side.

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Fish

Drain on paper towels and then put the fish in one layer into a shallow glass dish.

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Fish

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Paper Towels

Drain the oil from the skillet, return it to medium heat, and add 3 tablespoons fresh olive oil.

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Olive Oil

Cooking Oil

Equipment you will use

Frying Pan

Add the onions, bell peppers, and scotch bonnet, if using, and cook until the vegetables begin to soften, about 5 minutes.

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Bell Pepper

Vegetable

Onion

Scotch Whiskey

Add the garlic, thyme, bay leaves, peppercorns, and allspice and cook for another 2 minutes.

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Peppercorns

Bay Leaves

Allspice

Garlic

Thyme

Pour in the vinegar and water and bring it to a boil. Spoon the vegetables and herbs over the fish and then add the vinegar sauce.

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Vegetable

Vinegar

Herbs

Sauce

Water

Fish

Serve hot or let it cool to room temperature and refrigerate for at least 4 hours or overnight.

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

1teaspoons

whole black peppercorns 237milliliters

all-purpose flour 2

fresh or dried bay leaves 4sprigs

fresh thyme 2cloves

garlic, sliced 1

green bell pepper, cut into strips 1

scotch bonnet or habanero pepper, halved (optional)907grams

skinless halibut filet, or other firm white fish 6servings

Kosher salt and freshly ground black pepper 237milliliters

malt vinegar 6Tbsps

extra-virgin olive oil 1medium

onion, sliced 1

red bell pepper, cut into strips 237milliliters

water 1teaspoons

whole allspice

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Ziobaffan Organic Pinot Grigio. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 17 dollars per bottle.