Seafood Escabeche
| Serves | 6 |
|---|---|
| Ingredients | Seafood, Vegetables, Fruits |
| Day Part | Dinner |
| Cuisine Type | Spanish |
A seafood dish with flavors to delight the palate. Citrus and avocado, along with a great selection of spices, make this salad a refreshing treat.
Ingredients
1⁄2 cup flour
Salt and pepper, to taste
2 lb. snapper fillets
2 lb. snapper fillets
1⁄4 cup vegetable oil
1⁄2 cup fresh orange juice
1⁄4 cup dry white wine
1⁄4 cup cider vinegar
2 tbsp. brown sugar
2 tbsp. lime juice
2 tbsp. olive oil
1 tbsp. pickling spices
1⁄2 tsp. hot red pepper flakes
1 red onion, diced
1⁄2 cup pitted small olives
2 avocados, diced
Pink grapefruit and/or blood orange sections
Cilantro sprigs and lime wedges, for garnish
Steps
- Combine flour, salt, and pepper. Dredge snapper and shrimp lightly in flour mixture.
- Heat vegetable oil in large sauté pan. Sauté fish and shrimp until golden on both sides and cooked through. Drain fish on absorbent paper and place in hotel pan.
- In bowl, whisk together orange juice, wine, vinegar, sugar, lime juice, olive oil, spices, and red pepper until sugar dissolves. Add onion and olives; pour mixture over fish and shrimp. Cover and marinate in the refrigerator at least 1 day or up to 3 days.
- For service, add avocado and citrus sections to seafood mixture. Spoon with marinade into 4-6-in. scallop shells. Garnish with cilantro and lime.