Make Ahead

White Fish Escabeche Tacos

June 16, 2015
Photo by Bobbi Lin
Author Notes

This is in my post-beach dinner rotation in the summer. It's all prepped ahead and the only thing left to do is warm the tortillas and make yourself a drink. —cheese1227

  • Serves 6
Ingredients
  • Salt and freshly ground pepper
  • six 6-ounce thin fillets of white flakey fish (Alaska cod, black cod, sole, rockfish, and pollock), cut into 3-inch pieces
  • 1/2 cup flour, for dredging
  • 3/4 cup olive oil, divided
  • 1 large sweet onion, julienned
  • 2 large garlic cloves, thinly sliced
  • 2 carrots, julienned
  • 2 red bell peppers, seeded and julienned
  • 1 yellow bell pepper, seeded and julienned
  • 1 cup sherry vinegar or good quality white vinegar
  • 1 jalapeño or Fresno chile, sliced in thin rings (seeded if you are spice wimp like me)
  • 2 bay leaves
  • 6 allspice berries
  • 1/4 cup roughly chopped parsley
  • 18 small corn or flour tortillas, for serving
  • chopped fresh tomato, for serving
  • sour cream or Greek yogurt, for serving
In This Recipe
Directions
  1. Sprinkle salt and freshly ground pepper over fish fillets. Dredge both sides of each piece of fish in flour.
  2. Heat 1/4 cup olive oil in a skillet over medium high heat until it is hot but not smoking. Working in batches, sauté fillets on one side for 2 minutes to get a golden hue, then gently flip and cook for 2 minutes more. Remove fish from the pan (they will be slightly undercooked but the vinegar will finish the cooking process as it marinates the fish) and place into a non-reactive glass or ceramic baking dish.
  3. Wipe out the skillet and add 3 tablespoons olive oil. Place the skillet over medium heat. Add onions, garlic, and carrots. Cook for 2 to 3 minutes to soften them slightly. Add peppers and cook for 2 to 3 minutes more. Add vinegar and bring mixture to a simmer for 2 minutes. Remove the vegetables from heat and add the remaining 1 tablespoon of olive oil, sliced chiles, bay leaves, allspice berries, and parsley. Pour this mixture over the fish. Cool to room temperature, cover, and refrigerate for at least 3 hours, or up to 12 hours.
  4. Serve the fish at room temperature, with warm tortillas, chopped tomato, and cold sour cream or Greek yogurt.

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  • Olivia Noel
    Olivia Noel
  • Mike Sidman
    Mike Sidman
  • Theresa
    Theresa
  • mainesoul
    mainesoul
  • cheese1227
    cheese1227
Review
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.