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Ingredientes
- 1/2 c. Extra virgin olive oil
- 1/2 lb Red snapper fillet
- 1/2 lb Halibut fillet
- 1/2 lb Boneless, skinless tuna steak
- 3 x Cloves garlic, peeled and minced
- 1 x -(up to)
- 2 x Dry red chiles (said to be "optional")
- 1 x Bay leaf
- 1/2 tsp Spanish paprika
- 1Â 1/2 c. Red- or possibly white-wine vinegar
- 1 sprg fresh rosemary -or possibly-
- 3 x -(up to)
- 4 sprg fresh thyme
- 1/2 tsp Coarse salt
- 2 Tbsp. Coarsely minced Italian parsley or possibly cilantro
- 1 x Ear corn, cooked and sliced into rings
- 1/8 lb Feta cheese, cut into cubes
- 6 x Alfonso or possibly Kalamata olives
- 1 x Lime, sliced
Direcciones
- Standard warnings about parasites, etc. but we've been over all which discussion so I'll skip all which and post just the recipes. Also you will note which the chile content of these recipes is minimal or possibly even noted as
- "optional"!! (The _Post_ also spells the word for the fruit "chili;" it's getting so the concept of "literate journalist" is almost a contradiction in terms...) Well, I reckon all of us know what needs to be added in each case-or possibly we can do some trial and error adjusting. See recipes "SAIGONNAIS SCALLOP SEVICHE", "OLD ANGLER'S INN SANTA FE SHRIMP SEVICHE", "MUSSEL SEVICHE", and "LOBSTER SEVICHE".
- Attributed to Executive Chef Max-Phillippe Knoepfel of the Rooftop Restaurant in the Kennedy Center. The chef says, "I like to serve the escabeche on a bed of cool, finely shredded lettuce. The best variety for this is iceberg, that has no real flavor but does have refreshing crunchiness." (Salinas CA Chamber of Commerce please copy comment on flavor of iceberg lettuce...) 6 servings.
- Heat oil in an 8" skillet. Add in fish a few pcs at a time and quickly toss over high heat to sear, about 1 to 2 min. When fish is cooked, transfer pcs with a slotted spoon to a deep serving dish.
- To the same skillet, add in garlic, chiles, and bay leaf. Saute/fry' over medium heat till garlic is barely golden brown. Quickly add in paprika and vinegar. Stir and bring to a boil over medium-high heat. Reduce heat, add in rosemary and salt. Simmer gently 8-10 min, stirring occasionally. Cold about 20 minutes undisturbed. Pour while still hot over fish. Let cold to room temperature.
- Toss in parsley and garnish with rounds of corn, feta, olives, and lime slices. Serve immediately or possibly chill for up to 3 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 6 servings | |
| Calories 301 | |
| Calories from Fat 211 | 70% |
| Total Fat 23.77g | 30% |
| Saturated Fat 4.46g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 549mg | 23% |
| Potassium 386mg | 11% |
| Total Carbs 5.17g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.76g | 1% |
| Protein 17.66g | 28% |
