Christmas fish escabeche

 This Christmas, elevate your holiday table with a vibrant and flavorful Fish Escabeche. This traditional dish, featuring succulent pieces of  fish marinated in a tangy and aromatic vinegar-based sauce, is a delightful combination of sweet, sour, and savory notes. It's a perfect appetizer or light main course to share with loved ones, bringing a touch of Spanish-inspired warmth to your festive celebrations. Prepare to be transported to a sun-kissed coast with every bite

 This recipe is incredibly easy to prepare and, even better, tastes even better the next day. The [Mention fish] is gently cooked and then steeped in a vibrant marinade of vinegar, onions, peppers, and herbs. It's the perfect dish to make ahead of time, freeing you up to enjoy the holiday festivities.

 Embark on a culinary journey this Christmas with Fish Escabeche, a dish with centuries of history and a symphony of flavors. \"Escabeche\" refers to a method of cooking and preserving food in an acidic marinade, and this recipe takes it to the next level. Imagine tender flakes of [Mention fish] infused with the bright tang of vinegar, the sweetness of caramelized onions, and the spicy kick of peppercorns. This isn't just a dish; it's a celebration of taste and tradition.\

Preparation time ;15 minutes

Cooking time ;30 minutes

Servings;6 

Ingredients

1 kg fish (preferably tilapia or hake fillets)

1 cup of white vinegar

1 cup of water

1 large onion, thinly sliced

1 red bell pepper, sliced

1 green pepper, sliced

3 cloves of garlic, minced

1 bay leaf

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoon black pepper

½ cup olive oil

Salt to taste

Chopped fresh parsley for garnish

Preparation

Wash the fish fillets with water and lemon, then dry them with a paper towel.

In a large skillet, heat the olive oil over medium heat and add the fish fillets. Cook for 3-4 minutes on each side until golden brown and cooked through. Remove the fish and place it on a plate.

In the same pan, add the onion, peppers, and garlic. Sauté for about 5 minutes until tender.

Add the vinegar, water, bay leaf, oregano, cumin, black pepper, and salt. Bring to a boil and simmer for 10 minutes.

Place the fish fillets in a glass jar or deep container and pour the hot vinegar and vegetable mixture over the fish, making sure to cover it well.

Let cool to room temperature and then refrigerate for at least 24 hours to allow the flavors to blend.

Before serving, garnish with chopped fresh parsley.