Peruvian Fried Fish With Onion Sauce Escabeche De Pescado Recipes

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PERUVIAN FRIED FISH WITH ONION SAUCE (ESCABECHE DE PESCADO)



PERUVIAN FRIED FISH WITH ONION SAUCE (ESCABECHE DE PESCADO) image

Categories     Fish     Vegetable     Healthy

Yield 6 Servings

Number Of Ingredients 14

For Sauce:
3/4 cup red wine vinegar
2 large onions, cut into medium-thick slices
2 fresh ají amarillos, or 1 hot pepper (such as habanero, or jalapeno), diced
2 tablespoons cilantro, chopped
2 cloves garlic, chopped
1/2 teaspoon cumin, ground
For Fish:
6 filets of white fish, preferred kind
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
Oil, for shallow frying
Serve with: boiled sweet potato, fresh grilled corn, hard boiled eggs, rice

Steps:

  • In a bowl, add ingredients for sauce and allow to marinate while preparing fish, about 20 minutes. Sauce may stand for up to 1 hour. Heat oil in a skillet on medium. Add enough oil to be able to shallow fry fish. In a bowl combine flour, salt and pepper. Dredge fish filets and fry in oil until cooked and golden brown, about 5 minutes each side. Set aside on serving platter. Discard all but a few tablespoons of oil, and turn heat to medium-high. Add sauce and simmer, stirring constantly, until onions have softened and sauce has reduced and thickened, about 5-10 minutes. When sauce is ready, pour sauce over fish and serve with rice, sweet potatoes and corn. Enjoy!

PERUVIAN SUDADO DE PESCADO (PERUVIAN FISH STEW)



Peruvian Sudado De Pescado (Peruvian Fish Stew) image

This classic Peruvian fish stew recipe is courtesy of editorial assistant Camila de Onis.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 12

2 tablespoons olive oil
2 medium red onions, chopped
4 cloves garlic, chopped
1 heaping tablespoon prepared aji amarillo paste
1 cup white wine
1 1/2 cups Fish Stock
1 1/2 cups chopped fresh tomatoes
6 (6-ounce) fillets pacific halibut, or other firm white fish
1 pound large shrimp, peeled and deveined
Coarse salt and freshly ground pepper
1 cup frozen peas, thawed
1 cup torn fresh cilantro, for serving

Steps:

  • Heat olive oil in a large high-sided skillet over medium heat. Add onions and cook, stirring, until slightly crispy. Add garlic and continue cooking until golden brown, about 1 minute. Stir in aji amarillo paste and cook for 1 minute.
  • Add wine and cook until reduced slightly, about 2 minutes. Add fish stock and 1/2 cup tomatoes; stir to combine. Reduce heat to a simmer, and cook until thickened, 8 to 10 minutes.
  • Season halibut and shrimp with salt and pepper. Add halibut to skillet, gently pushing down, but not covering, with sauce. Cover and cook for 5 minutes. Uncover and add shrimp. Cover and continue cooking until fish is opaque, and shrimp is cooked through, about 3 minutes more. Add remaining cup of tomatoes and peas; cook until vegetables are heated through. Season with salt and pepper.
  • Transfer fish to a large serving platter, and spoon sauce over fish. Sprinkle with cilantro and serve immediately.

PESCADO SUDADO (PERUVIAN STEAMED FISH FILLETS)



Pescado Sudado (Peruvian Steamed Fish Fillets) image

On a recent outing in NYC with some friends I met here on Recipezaar, we went out for Peruvian food where I fell in love with this dish. Naturally, looked for a recipe and this one appears close. Have not tried it yet but plan to soon.

Provided by justcallmetoni

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons corn oil
1 large onion, sliced (1 cup)
2 garlic cloves, chopped fine
2 medium tomatoes, sliced (1 cup)
1/4 teaspoon paprika
1 teaspoon salt (to taste)
1 1/2 lbs red snapper fillets or 1 1/2 lbs other white fish fillets
1/2 cup dry white wine
10 sprigs fresh parsley, leaves only, chopped

Steps:

  • Heat the oil in a large skillet over low heat. Add the onion, garlic, tomatoes, paprika and salt and stir-fry for 2 to 4 minutes.
  • Cover the mixture completely with the fish fillets. Add the wine, cover the skillet, and cook for 5 minutes over low heat, which is just enough time to steam the fish. Garnish with the parsley.
  • Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yuca, or hot white rice.

Nutrition Facts : Calories 192.9, Fat 5.7, SaturatedFat 1.1, Cholesterol 76.7, Sodium 1093.5, Carbohydrate 7.4, Fiber 1.5, Sugar 3.5, Protein 22.3

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