Red mullet escabèche
Escabèche is a dish of fish or meat that has been cooked then marinated and served cold or at room temperature. Try this version
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 minutes
- Heat together all the marinade ingredients until hot. Fry the red mullet fillets for 2 minutes each side in a little oil.
- Put in a baking dish in a snug single layer and pour over the marinade. Leave to cool and serve at room temperature. (It will keep in the fridge for a day or two.)
163 kcalories, protein 19.1g, carbohydrate 1.8g, fat 6.6 g, saturated fat 1.5g, fibre 0.2g, salt 0.24 g
Recipe from olive magazine, August 2007.
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http://www.bbcgoodfood.com/recipes/4591/
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Ingredients
- 4 red mullet fillets , skin on and scaled
- oil
MARINADE
- 1 small red onion , sliced
- 1 red chilli , finely shredded
- bay leaf
- coriander seeds , lightly crushed
- 1 tbsp white wine vinegar
- a small glass white wine
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 minutes
Ingredients
- 4 red mullet fillets , skin on and scaled
- oil
MARINADE
- 1 small red onion , sliced
- 1 red chilli , finely shredded
- bay leaf
- coriander seeds , lightly crushed
- 1 tbsp white wine vinegar
- a small glass white wine
163 kcalories, protein 19.1g, carbohydrate 1.8g, fat 6.6 g, saturated fat 1.5g, fibre 0.2g, salt 0.24 g
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27 May 2008
Giles rated and commented on this recipe
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