Escabeche de Pescado (Dairy-Free)

Instructions

1. 1Pat the about 680 g Firm White Fish Fillets dry with paper towels and season them evenly with the 1 tsp Salt and 0.5 tsp Black Pepper.
2. 2Heat the 0.25 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 3-5 minutes per side, until the fish is opaque and flakes easily with a fork, reaching an internal temperature of 63°C. Remove the fish from the skillet and set it aside on a plate.
3. 3Reduce the heat to medium, about 150°C. Add the sliced 1 large Red Onion, the seeded and sliced 2 medium Aji Amarillo Peppers, and the sliced 1 medium Red Bell Pepper to the same skillet. Cook, stirring occasionally, for 8-10 minutes, until the vegetables are softened.
4. 4Pour the 0.5 cup Red Wine Vinegar and the 0.5 cup Chicken Broth into the skillet with the softened vegetables. Add the 2 Bay Leaves and 1 tsp Oregano. Bring the liquid to a gentle simmer and cook for 2 minutes, allowing the flavors to meld.
5. 5Carefully return the seared fish fillets to the skillet, nestling them into the simmering liquid and vegetables. Cover the skillet and let the fish simmer gently for 5 minutes, ensuring it is heated through.
6. 6Remove the skillet from the heat. Let the escabeche cool completely in the skillet for at least 1 hour. This allows the fish to absorb the flavors of the marinade. Serve the fish escabeche cold or at room temperature.

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