Kingfish Escabeche With Avocado Recipes

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KINGFISH ENCHILADAS



Kingfish Enchiladas image

Kingfish, a.k.a. King Mackerel, is a strong flavored sport fish which pairs well with the zesty flavor of salsa. Make sure to remove all of the dark meat from the fish when you clean it.

Provided by 1023

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 9

1 pound king mackerel fillets - cleaned, washed and cubed
½ cup Italian-style salad dressing
¼ cup all-purpose flour
2 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
1 (16 ounce) jar salsa
8 (8 inch) flour tortillas
8 ounces shredded Cheddar cheese

Steps:

  • Combine fish cubes with Italian dressing. Let marinate for at least 30 minutes. Dredge fish cubes in flour and set aside.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking pan.
  • In a non-stick frying pan, heat olive oil over medium high heat. Add onions and green pepper. Cook slowly, stirring occasionally until vegetables are soft. Stir in fish cubes and cook until fish is soft, about 5 minutes. Stir in half of the salsa and remove mixture from heat.
  • Spoon mixture into tortillas, roll up and place seam down in prepared baking pan. Spoon remaining salsa over the enchiladas and sprinkle with shredded cheese.
  • Bake in preheated oven for 15 minutes.

Nutrition Facts : Calories 444.7 calories, Carbohydrate 37.9 g, Cholesterol 59.9 mg, Fat 21.7 g, Fiber 3 g, Protein 24.5 g, SaturatedFat 8.2 g, Sodium 1115.1 mg, Sugar 4.2 g

PRAWN & AVOCADO ESCABèCHE



Prawn & avocado escabèche image

A Chilean starter dish of Spanish origin that will get your tastebuds tingling with its combination of citrus, seafood and spice

Provided by Mary Cadogan

Categories     Dinner, Starter

Time 30m

Number Of Ingredients 10

juice of 3 limes
5 spring onions , thinly sliced
1 tbsp tomato paste
large pinch dried oregano
300g ripe tomatoes , cherry or plum, finely chopped
1 green chilli , seeded and finely chopped
400g bag large frozen cooked, peeled prawns
2 ripe avocados
3 tbsp chopped coriander
iceberg lettuce leaves and ready-cooked poppadums, to serve

Steps:

  • In a non-metallic bowl, mix the lime juice, spring onions, tomato paste, oregano, tomatoes and chilli. Mix well, season with salt and pepper, then cover with cling film. (This mixture can now be kept in the fridge for up to 3 days.)
  • Defrost the prawns and pat dry with kitchen paper. Just before serving, peel and cube the avocados. Add to the sauce with the prawns and coriander and mix well. (This can be done up to 3 hours ahead.)
  • Carefully separate the lettuce leaves and arrange them over a serving platter. Spoon the prawns and juice into the cup-shaped leaves and serve with crisp ready-cooked poppadums.

Nutrition Facts : Calories 134 calories, Fat 8 grams fat, SaturatedFat 1.5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1.5 grams fiber, Protein 12 grams protein, Sodium 1.9 milligram of sodium

CHILES ANCHOS EN ESCABECHE CON GUACAMOLE



Chiles Anchos en Escabeche con Guacamole image

Provided by Food Network

Categories     main-dish

Yield 4 to 8 servings

Number Of Ingredients 21

4 medium size, dried ancho chiles
1 1/2 cups white vinegar
1 1/2 cups red wine vinegar
1 cup water
1 cone (6 1/2 ounces) piloncillo or 1 cup brown sugar
1/3 cup olive oil
1 teaspoon sea salt
6 garlic cloves, cut into strips
2 medium white onions, peeled and thinly sliced
5 bay leaves
10 sprigs thyme
1 tablespoon black peppercorns
1 tablespoon whole allspice
Avocado Filling, recipe follows
45 avocados, peeled and finely chopped
1 small white onion, peeled and finely chopped
1/4 cup cilantro, finely chopped
3 small serrano chiles or 1 small jalapeno chile, finely chopped
Juice of 2 limes
Sea salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Wash the chiles in warm water, carefully slit them open on one side, and remove the seeds and veins.
  • Bring the white vinegar, red vinegar, and water to a boil in a large saucepan. Add the piloncillo, oil, and salt. Heat until the piloncillo melts. Add the garlic, onions, bay leaves, thyme, peppercorns and allspice. Cook about 8 minutes. Remove from the heat. Add the chiles. Place all of the Chiles Anchos en Escabeche in a covered container and marinate one day at room temperature. They will hold, refrigerated, at least 1 week.
  • Prepare the Avocado Filling just before serving.
  • Drain the chiles and stuff with the Avocado Filling. Arrange on a serving platter and drench with the marinade. Decorate with the onion and garlic drained from the marinade. (The chiles may be sliced in half lengthwise and stuffed, for smaller portions.)
  • Mash the avocados with a fork and stir in the onions, cilantro, chiles, and lime juice. Season to taste with salt and pepper.

ESCABECHE



Escabeche image

Provided by Food Network

Categories     appetizer

Time P2DT45m

Yield 4 servings

Number Of Ingredients 16

Salt and pepper
Flour, for dusting
3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets
Canola oil, for frying
1 red onion, julienne
2 red peppers, julienne
2 yellow peppers, julienne
1 carrot, peeled sliced in thin rounds
4 cloves garlic, sliced thin
1/4 jalapeno chile, minced
1 tablespoon ketchup
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon peppercorns
1 shot hot pepper sauce
2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and seasoned with salt

Steps:

  • Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
  • Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
  • Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.

BAKED FISH WITH AVOCADO AND TOMATO



Baked Fish With Avocado and Tomato image

Make and share this Baked Fish With Avocado and Tomato recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 fish fillets (halibut is good or red snapper)
2 tablespoons extra virgin olive oil
1/4 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/2 teaspoon salt
2 ripe medium tomatoes, seeded and diced
1 ripe avocado, peeled and diced (preferably Haas, the very dark skinned variety)

Steps:

  • Heat oven to 350°F.
  • Line a rimmed baking sheet with foil, for easy cleanup.
  • Brush both sides of fish with 1 tablespoon oil, place on lined pan.
  • Sprinkle fish with 1/8 teaspoon pepper, the garlic powder, basil and marjoram and 1/4 teaspoon salt.
  • Bake 7 to 10 minutes or until fish is just barely opaque at centre.
  • Meanwhile put tomato and avacado into medium bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Toss to mix and coat.
  • Serve over fish.

Nutrition Facts : Calories 341.3, Fat 15.8, SaturatedFat 2.3, Cholesterol 99, Sodium 438, Carbohydrate 7, Fiber 4.2, Sugar 2, Protein 42.7

FILIPINO FISH ESCABECHE



Filipino Fish Escabeche image

Tilapia, cod, or halibut can be used for making this Filipino fish dish, which comes with a sweet and sour sauce.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 45m

Yield 4

Number Of Ingredients 13

1 cup oil for frying
1 (4 ounce) whole tilapia, cleaned and scaled
salt to taste
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, cut into chunks
1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
1 ¼ cups water
1 cup distilled white vinegar
5 tablespoons white sugar
salt and ground black pepper to taste
1 tablespoon cornstarch

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
  • Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
  • Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 22.6 g, Cholesterol 10.2 mg, Fat 16.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 95.2 mg, Sugar 18 g

FISH EN ESCABECHE



Fish En Escabeche image

Make and share this Fish En Escabeche recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Orange Roughy

Yield 12 serving(s)

Number Of Ingredients 14

1 lb haddock fillets (firm) or 1 lb mackerel fillet, cut into 1/2" strips (firm)
1/3 cup lemon juice
1/3 cup lime juice
1/4 cup green olives or 1/4 cup vegetable oil
1 tablespoon cilantro, fresh, snipped (If fresh Cilantro is not available, use 1 t dried cilantro leaves.)
1 teaspoon oregano, fresh, snipped (If fresh oregano is not availabel, use 1/4 t dried oregano leaves.)
3/4 teaspoon salt
1/4 teaspoon pepper
12 stuffed green olives (with pimiento stuffing)
2 jalapeno chiles
1/4 cup onion, finely chopped, 1 sm
1 clove garlic, finely chopped
1 cup tomatoes, seeded & chopped
1 avocado, peeled & chopped

Steps:

  • Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water.
  • Heat to boiling; reduce heat.
  • Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully.
  • Mix remaining ingredients except tomato and avocado in a glass or plastic dish.
  • Stir in fish carefully.
  • Cover and refrigerate 2 day, carefully stirring occasionally.
  • Just before serving, gently stir in tomato and avocado; drain.
  • Serve fish mixture on saltine crackers or tortilla chips, if desired.

Nutrition Facts : Calories 68.1, Fat 3.2, SaturatedFat 0.4, Cholesterol 22.7, Sodium 218.6, Carbohydrate 3.8, Fiber 1.6, Sugar 1.1, Protein 6.8

KINGFISH ESCABECHE WITH AVOCADO



Kingfish Escabeche with Avocado image

Escabeche is a classic Spanish preparation in which you sear fish or meat, then marinate it in a vinegar sauce until it's sort of pickled. Unlike ceviche, which is raw fish "cooked" by citrus juice, escabeche is cooked first. The bracing and acidic vinegar cuts through oily fish such as kingfish (also called king mackerel), herring, or bonito just perfectly. This super simple dish makes a light, flavorful starter that wakes up the taste buds and hits the spot on a hot day.

Yield serves 4

Number Of Ingredients 15

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
Four 3-ounce kingfish or mackerel fillets, 1 inch thick, skin removed
2 tablespoons canola oil
1 carrot, thinly sliced on a mandoline
1/2 small red onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cup sherry vinegar
1 tablespoon agave nectar
2 teaspoons mustard seeds, toasted (see Note)
1 bay leaf
1 fresh thyme sprig
2 cups 1-inch diced ripe avocado (see Note)
2 tablespoons extra-virgin olive oil
Fresh cilantro leaves

Steps:

  • Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a plate. Dredge the fish fillets in the seasoned flour, tapping off the excess. Put a large skillet over high heat and coat with the canola oil. When the oil is shimmering, lay the fish fillets in the pan and cook until well browned, 5 to 6 minutes. You want a good sear, so don't move the fish around, just let it do its thing. Turn the fillets over and sear until just about cooked through, 2 minutes. Transfer the fillets to an 8 × 8-inch baking dish. Scatter the carrot, onion, and bell pepper on top of the fish and set aside.
  • Put a small pot over medium heat and add the vinegar, 1/4 cup water, the agave, mustard seeds, bay leaf, thyme, and 1 teaspoon salt. When the mixture reaches a boil, pour it over the fish and cover with plastic wrap. Marinate at room temperature for at least 1 hour or up to 8 hours in the refrigerator. If chilling, bring to room temperature before serving.
  • To serve, discard the thyme sprig and bay leaf. Divide the fish among 4 small plates and spoon the vegetables and the marinade on top. Scatter some chunks of avocado on top. Drizzle with olive oil and garnish with cilantro leaves.
  • Toasting Spices
  • Put the spices in a dry skillet. Set over medium-low heat and toast, shaking the pan so the spices don't scorch, for just a minute to release the fragrant oils.
  • Avocados
  • Living in Miami, I often use Florida avocados, which are really large, easily four times the size of Hass avocados, with a smooth green skin. Most people think they have no flavor, but I find that while they're not as creamy and rich as Hass, they possess subtle nuances of flavor-plus they're less expensive! Because avocados can vary greatly in size, I call for cup measurements in the recipes.

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