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Recipe : * Escabeche Of Goatfish And Grilled Vegetables

Escabeche Of Goatfish And Grilled Vegetables
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    15 min
  • Difficulty
    Very easy
  • Pause
    6 h 30
  • Ready in
    7 h
  • Price
    Friendly budget
  • Rate:
             

Categories

Healthy recipe
Difficulty:
easy recipe
Recipe for:
big families
Category:
Fish and Seafood
Tags:
Grilled, Vegetables

Recipe's Ingredients

  Quantities for people → Recalculate
  • all-purpose flour
  • fine salt and freshly ground black pepper
  • 4 goatfish (or 2 split tilapia) fillets
  • 2 tablespoons grapeseed or peanut oil
  • 2 cloves garlic, peeled, halved, very finely sliced
  • ¼ teaspoons finely ground dried red pepper flakes
  • ¼ teaspoons ground cumin
  • 2 sprigsfresh mint
  • 1 zucchini, cut diagonally into 4 long 5-mm thick slices
  • 1 small eggplant, cut into 4 slices sized about the same as the zucchini
  • 1 red bell pepper, cut into 4 slices sized about the same as the zucchini
  • 1 ellow bell pepper, cut into 4 slices sized about the same as the zucchini
  • 40 ml olive oil
  • 35 ml white wine vinegar

  • Recipe preparation steps

  • 1
    Season the flour with salt and pepper. Dredge the fish fillets through the flour and shake off any excess. Heat the grapeseed oil in a frying pan over high heat. Fry the fillets until the outside is crisp and lightly browned. Drain on a rack.
  • 2
    Heat the olive oil in a small frying pan over medium heat. Add the garlic, ground red pepper, and cumin to the oil. Cook for about a minute. Add the vinegar and boil a minute or two. Add the mint sprigs and cook a minute more.
  • 3
    Wipe the fish fillets gently with a piece of absorbent paper. Place the fillets on a plate in a single layer and spread the garlic-oil mixture over the fish. Cover the plate with plastic wrap and set aside in a refrigerator for at least 6 hours.
  • 4
    Heat a grill pan over high heat. Lightly brush the surface with oil if not non-stick. Grill the sliced vegetables until tender and well marked. Set the vegetables aside in the refrigerator with the fish.
  • 5
    Remove the fish and vegetables from the refrigerator about 30 minutes before serving. To serve, divide the fish and vegetables between individual serving plates and arrange in an attractive manner. Sprinkle lightly with salt and pepper.
  • Ready !