Pickled Sea Bass Escabeche Recipe

Recipe By Slurrp

Pickled Sea Bass Escabeche is a traditional Spanish dish that features tender sea bass fillets marinated in a tangy and flavorful pickling liquid. The fish is first pan-fried until crispy and then topped with a mixture of onions, bell peppers, garlic, and spices. The pickling liquid, made with vinegar, olive oil, and herbs, is poured over the fish and vegetables, infusing them with a zesty and aromatic flavor. This dish is perfect as an appetizer or a light main course, and it can be served warm or cold.

4.7
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Rate
35minstotal
35m.total
Pickled Sea Bass Escabeche
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ingredients serve

Ingredients for Pickled Sea Bass Escabeche Recipe

  • 1 Sea Bass Fillets
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Thinly Sliced
  • 1/4 Bell Pepper, Thinly Sliced
  • 3/4 cloves Cloves Of Garlic, Minced
  • 1/4 teaspoon Paprika
  • 0.13 teaspoon Cumin
  • 0.13 teaspoon Dried Oregano
  • 0.13 cup White Vinegar
  • 0.06 cup Olive Oil
  • 1/4 tablespoon Sugar
  • 1/4 Bay Leaf
  • as per your need Fresh Herbs, For Garnish

Directions: Pickled Sea Bass Escabeche Recipe

Cooking Directions

  • STEP 1.Season the sea bass fillets with salt and pepper, then pan-fry them until crispy.
  • STEP 2.In a separate pan, sauté onions, bell peppers, and garlic until softened.
  • STEP 3.Add spices like paprika, cumin, and oregano to the pan and cook for another minute.
  • STEP 4.In a small saucepan, combine vinegar, olive oil, sugar, and herbs. Bring to a simmer.
  • STEP 5.Pour the pickling liquid over the cooked sea bass fillets and vegetables.
  • STEP 6.Allow the dish to cool to room temperature, then refrigerate for at least 4 hours to let the flavors meld.
  • STEP 7.Serve the Pickled Sea Bass Escabeche as an appetizer with crusty bread or as a light main course with a side salad.

Cooking Tips

  • Make sure to pat the sea bass fillets dry before seasoning them to ensure a crispy crust.
  • Feel free to adjust the amount of spices and herbs in the pickling liquid to suit your taste preferences.
  • For a spicier version, add some chili flakes or a sliced jalapeno to the sautéed vegetables.
  • The longer the dish marinates in the pickling liquid, the more flavorful it will become.

Storage and Serving

  • Store any leftovers of the Pickled Sea Bass Escabeche in an airtight container in the refrigerator for up to 3 days.
  • Serve the dish chilled or at room temperature.
  • Garnish with fresh herbs, such as parsley or cilantro, before serving for an extra pop of color and flavor.
Nutrition
value
97
calories per serving
7 g Fat1 g Protein3 g Carbs3 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    1g
  • Carbs
    3g
  • Fiber
    3g

MacroNutrients

  • Carbs
    3g
  • Protein
    1g
  • Fiber
    3g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    31mg
  • Iron
    2mg
  • Vitamin A
    794mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    28mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    12mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    < 1mg
  • Phosphorus
    21mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp