📝 About This Recipe
A vibrant jewel of Mexican coastal cuisine, Pescado en Escabeche features golden-fried white fish fillets preserved in a bright, aromatic vinegar brine infused with Mexican oregano and warm spices. This dish perfectly balances the richness of the fish with the sharp, tangy crunch of pickled onions and carrots, offering a refreshing flavor profile that bridges the gap between a main course and a sophisticated salad. Traditionally served at room temperature or chilled, it is the ultimate 'make-ahead' meal that only gets better as the flavors marry overnight.
🥗 Ingredients
The Fish
- 2 pounds White fish fillets (Snapper, Bass, or Tilapia) (cut into 3-inch portions)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Kosher salt and black pepper (to taste)
- 1/2 cup Vegetable oil (for shallow frying)
The Escabeche (Pickling Liquid)
- 1 large Red onion (thinly sliced into half-moons)
- 2 medium Carrots (peeled and sliced into thin rounds)
- 3 pieces Jalapeño or Serrano peppers (sliced into rings; seeds removed for less heat)
- 6 pieces Garlic cloves (thinly sliced)
- 1 cup White vinegar (distilled or apple cider vinegar)
- 1/2 cup Water
- 1/4 cup Extra virgin olive oil (high quality for the marinade)
- 1 tablespoon Dried Mexican oregano (crushed between palms)
- 3 pieces Bay leaves (dried)
- 10 pieces Whole black peppercorns
- 2 pieces Whole cloves
For Garnish
- 1/4 cup Fresh cilantro (roughly chopped)
- 1 piece Avocado (sliced for serving)
👨🍳 Instructions
-
1
Pat the fish fillets completely dry with paper towels. Season both sides generously with salt and black pepper.
-
2
Place the flour in a shallow dish. Lightly dredge each piece of fish in the flour, shaking off any excess. You want a very thin, translucent coating.
-
3
In a large skillet, heat the vegetable oil over medium-high heat. Once shimmering, fry the fish in batches for 3-4 minutes per side until golden brown and cooked through. Avoid overcrowding the pan.
-
4
Remove the fish from the pan and place them in a single layer inside a deep glass or ceramic baking dish. Do not use metal, as the vinegar will react with it.
-
5
Wipe out the skillet, leaving about 2 tablespoons of oil. Reduce heat to medium.
-
6
Add the sliced carrots to the skillet and sauté for 3 minutes. They should remain slightly crisp.
-
7
Add the onions, garlic, and sliced peppers. Sauté for another 4-5 minutes until the onions are translucent but not browned.
-
8
Stir in the Mexican oregano, bay leaves, peppercorns, and cloves. Toast the spices with the vegetables for 1 minute until fragrant.
-
9
Pour in the vinegar, water, and olive oil. Bring the mixture to a gentle simmer for 2 minutes to dissolve the flavors. Season the liquid with a pinch of salt.
-
10
Carefully pour the hot pickling liquid and all the vegetables over the fried fish in the baking dish, ensuring the fish is mostly submerged.
-
11
Allow the dish to cool to room temperature on the counter for about 1 hour.
-
12
Cover and refrigerate for at least 4 hours, though overnight is highly recommended for the best flavor penetration. Serve cold or at room temperature, garnished with fresh cilantro and avocado.
💡 Chef's Tips
Always use a non-reactive dish like glass or porcelain for marinating to prevent a metallic taste. If you can't find Mexican oregano, Mediterranean oregano works, but add a pinch of lemon zest to mimic the citrusy notes. For a firmer texture, choose 'meaty' white fish like Mahi-Mahi or Halibut which hold up well to the pickling liquid. Don't discard the leftover pickling oil and vinegar; it makes a fantastic dressing for a side salad. If you prefer a milder dish, remove the veins and seeds from the jalapeños before slicing.
🍽️ Serving Suggestions
Serve with warm corn tortillas to make light, zesty fish tacos. Pair with a side of fluffy white rice or Mexican red rice to soak up the vinegar juices. Accompanied by a cold, crisp Mexican lager with a lime wedge. Serve as a 'botana' (appetizer) alongside salty crackers or crispy tostadas. A side of refried beans provides a creamy contrast to the sharp acidity of the escabeche.