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Fish

Ingredients

Steps

Nutritional information

Escabeche-Style Fish with Rice

Cook rice following package instructions (using listed water, 2 tablespoons oil, and ½ teaspoon salt). Slice onion thinly.

Meanwhile, preheat large sauté pan on medium-high 2–3 minutes. Season fish with ½ teaspoon pepper and remaining ½ teaspoon salt (wash hands). Place ¼ cup oil in pan, then add fish; cook 2–3 minutes on each side until centers of fillets flake easily and are 145°F. Transfer fish to large serving platter.

Place in same pan: onions, vinegar, garlic, bay leaves, olives, and remaining ½ teaspoon pepper and ¼ cup oil; cook and stir 7–8 minutes until onions are soft and sauce has reduced slightly.

Stir in orange juice; cook and stir 2–3 minutes. Remove bay leaves; spoon pan sauce over fish. Serve with rice.

Chilled Marinated Fish Salad

Bring large stockpot of water to a boil. Juice limes (5 tablespoons). Chop cilantro (1 cup). Halve avocados, remove pits and flesh, and cut flesh into quarters. Cut fish into 1-inch cubes (wash hands). Combine in medium bowl: avocados, 1 tablespoon lime juice, and ¼ teaspoon seasoning; mash coarsely and chill until ready to serve.

Add fish to boiling water and remove pot from heat. Cook fish 2–3 minutes, stirring gently, until fish flakes easily and is 145°F; drain well. Combine in large bowl: cilantro, pico de gallo, hot sauce, and remaining 4 tablespoons lime juice and 2 teaspoons seasoning, then stir (fold) in fish.

Chill fish mixture 30 minutes (or overnight). Serve fish salad and avocado mixture with additional hot sauce and tortilla chips, if using.

Fish Archives - Hispanic Heritage Microsite (EN)

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