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Escabeche-Style Fish with Rice
Recipes
Escabeche-Style Fish with Rice
4 servings
30 minutes total

Ingredients

  • 1 cup long grain white rice
  • 2 cups water
  • ½ cup + 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1 large yellow onion
  • 4 (6 oz) firm white fish fillets (such as cod, tilapia, or haddock; 1 ½ lb)
  • 1 teaspoon pepper, divided
  • 1 cup rice vinegar
  • 3 cloves garlic
  • 2 bay leaves
  • 1 cup sliced green olives with pimientos
  • ⅔ cup sour orange juice

Steps

    1. Cook rice following package instructions (using listed water, 2 tablespoons oil, and ½ teaspoon salt). Slice onion thinly.
    2. Meanwhile, preheat large sauté pan on medium-high 2–3 minutes. Season fish with ½ teaspoon pepper and remaining ½ teaspoon salt (wash hands). Place ¼ cup oil in pan, then add fish; cook 2–3 minutes on each side until centers of fillets flake easily and are 145°F. Transfer fish to large serving platter.
    3. Place in same pan: onions, vinegar, garlic, bay leaves, olives, and remaining ½ teaspoon pepper and ¼ cup oil; cook and stir 7–8 minutes until onions are soft and sauce has reduced slightly.
    4. Stir in orange juice; cook and stir 2–3 minutes. Remove bay leaves; spoon pan sauce over fish. Serve with rice.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 690, Total Fat 39g, Sat Fat 6g, Trans Fat 0g, Chol 80mg, Sodium 1190mg, Total Carb 46g, Fiber 2g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 42g, Vitamin D 25%, Calc 6%, Iron 15%, Potassium 15%