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Escabeche

ESCABECHE
Bahama Breeze Copycat Recipe

Marinade:
1 tablespoon canola oil
2 ounces red onions, 1/4 inch julienne cut
2 ounces red bell pepper, 1/4 inch julienne cut
2 ounces green bell pepper, 1/4 inch julienne cut
2 ounces yellow bell pepper, 1/4 inch julienne cut
1 teaspoon garlic, minced
1/2 cup lime juice
1/3 cup rice wine vinegar
3/4 cup orange juice
1 bay leaf
1/2 teaspoon allspice
2 teaspoons hot sauce

Saute vegetables then add remaining ingredients and bring to a simmer. Season fish and saute until fully cooked, place fish in dish and add hot marinade. Refrigerate for at least 4 hours or for up to 2 days.

Suggested Presentation Serve on top of lettuce in bowl. Garnish with root vegetable chips and lime wedges.


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