Pescado en Escabeche (Pickled Fish)
1 lemon, cut in half
6 blue snapper steaks, 1 inch thick (about 3 pounds total)
1 cup all-purpose flour seasoned with 2 teaspoons each salt and black pepper salt and
1 cup corn oil 1 recipe Escabeche Sauce
1 Squeeze the lemon over the fish steaks and dredge them in the seasoned flour. Heat
the oil and fry the fish until golden brown on both sides. Drain on paper towels. Set the
fish in a nonreactive bowl and pour the escabeche sauce over it. Let it marinate for at
least 2 hours or overnight.
Puerto Rican Recipes
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