Escabeche de Pescado (Dairy-Free)

Ingredients

• about 680 g White fish fillets
• 2 medium Red onion
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 0.5 cup Olives
• 0.75 cup White wine vinegar
• 0.5 cup Vegetable oil
• 3 cloves Garlic
• 1 tbsp Aji Amarillo paste
• 2 leaves Bay leaves
• 1 tsp Dried oregano
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the about 680 g White fish fillets dry with paper towels and season them evenly with 1 tsp Salt and 0.5 tsp Black pepper.
2. 2Heat 0.5 cup Vegetable oil in a large 30.48 cm skillet over medium-high heat, about 190°C. Carefully place the seasoned fish fillets in the hot oil and sear for 2-3 minutes per side, until lightly browned. Remove the fish from the skillet and set aside on a plate.
3. 3Add the 2 medium Red onion (sliced thinly), 1 medium Red bell pepper (sliced), and 1 medium Yellow bell pepper (sliced) to the same skillet. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables begin to soften. Reduce the heat to medium, about 150°C.
4. 4Add the 3 cloves Garlic (minced), 1 tbsp Aji Amarillo paste, 2 Bay leaves, and 1 tsp Dried oregano to the skillet. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Pour in 0.75 cup White wine vinegar and bring the mixture to a simmer. Let it simmer gently for 2 minutes.
6. 6Carefully return the seared fish fillets to the skillet, nestling them among the vegetables. Add the 0.5 cup Olives to the skillet.
7. 7Cover the skillet and reduce the heat to low, about 120°C. Simmer for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
8. 8Remove the skillet from the heat. Let the escabeche rest, covered, for at least 10 minutes before serving. This allows the flavors to meld. Serve warm or cold.

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