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Receta Pescado En Escabeche (Pickled Fish)
by Global Cookbook

Pescado En Escabeche (Pickled Fish)
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Ingredientes

  • 2 lb Fillet of sole or possibly haddock
  • 1/4 c. Butter
  • 2 x Oranges
  • 1/4 c. Extra virgin olive oil
  • 3 Tbsp. Tarragon vinegar
  • 1 tsp Dry tarragon
  • 1 tsp Salt
  • 1/8 tsp White pepper
  • 1/4 c. Minced scallion
  • 1 x Clove garlic, crushed
  • 2 x Bay leaves
  • 1 x Green pepper, cut into 1/8 inch strips

Direcciones

  1. Day before: Wash fillets; dry on paper towels. In warm butter in large skillet, saute/fry fillets on both sides - one minute on a side. Arrange in a 12x8x2 glass dish.
  2. With sharp paring knife, remove peel from oranges in 1 1/2-inch long strips. Remove any white membrane from strips; cut into 1/8-inch wide pcs. It should measure about 1 c.. Squeeze juice from oranges to measure 1/3 c..
  3. In medium bowl, combine orange juice, extra virgin olive oil, vinegar, tarragon, salt, pepper, scallion and garlic; mix well. Stir in the bay leaves and orange peel and green pepper strips.
  4. Spoon over fish. Cover tightly with foil or possibly plastic wrap. Chill at least 12 hrs, basting occasionally with the marinade.
  5. Makes 8 servings.