Pescao en Escabeche (Cuban Fish in Vinegar Sauce)
Cuban Pescao en Escabeche is similar to Jamaican Escovitch Fish in that a fish is fried and soaked in a vinegar-based sauce, but with ingredients like olives and capers, this Cuban dish has a very different flavor. The fish of choice for Pescao en Escabeche is usually swordfish that is sliced and fried, then marinated in oil and vinegar with sauteed onions and bell peppers, olives, capers, and spices. This dish can be kept in the refrigerator for a week or more, and is best served cold.
- 3-1/2 lbs. Swordfish or fresh Tuna, cut into 1/2″ slices
- 1 cup All-Purpose Flour
- 1-1/2 cups Olive Oil
- 2 large Onions, sliced
- 2 large Green Bell Peppers, sliced
- 1 cup Olives
- 1/2 cup Capers
- 1 tbsp. Salt
- 1/2 tsp. Pepper
- 1/2 tsp. Paprika
- Equal parts Olive Oil and Apple Cider Vinegar, to cover
- Dredge the fish slices through the flour.
- Heat the oil in a frying pan over medium-high heat. Fry the fish slices until they are golden, then place on paper towels to drain, leaving the oil in the pan.
- Saute the onions and green bell peppers in the same oil.
- Place the fish in a glass or ceramic bowl (do not use stainless steel). Add the sauteed onions and peppers, the olives, capers, salt, pepper, and paprika.
- Add equal parts olive oil and apple cider vinegar to cover all of the ingredients. Cover the bowl and refrigerate overnight before serving.
- Serve cold with saltine crackers.
Recipe adapted from Cuba Travel.