Escabeche

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3 1/2 lbs swordfish or 3 1/2 lbs fresh tuna, cut into 1/2-inch slices
• 1 cup all-purpose flour
• 1 1/2 cups olive oil
• 2 large onions, sliced
• 2 large green peppers, sliced
• 1 large red pepper, sliced
• 1 cup pimento stuffed olive, sliced
• 1/2 cup capers
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1/2 cup olive oil
• 1/2 cup apple cider vinegar, to cover above ingredients

Recipe

• 1 dredge the fish slices through flour.
• 2 fry them at medium-high heat.
• 3 place them on layers of paper towels to drain.
• 4 saute sliced onions & peppers in the same oil as the fish (strain the oil first, if necessary).
• 5 place the fish, sauteed onions, peppers, olives, capers, salt, pepper and paprika in a glass or ceramic bowl only. do not use stainless steel!
• 6 cover the ingredients with equal parts olive oil and apple cider vinegar.
• 7 refrigerate overnight.
• 8 keeps for 7 days or more.