Catfish Escabeche with Peppers and Mushrooms

Catfish Escabeche with Peppers and Mushrooms

Serves 4 to 6

Light and refreshing, this dish has similar origins to ceviche, except the fish is cooked before marinating.

  • 2 pounds catfish, cut into 4-inch pieces
  • 6 tablespoons extra virgin olive oil, divided
  • Sea salt
  • Freshly ground pepper
  • 1 red onion, very thinly sliced
  • 1 red bell pepper, very thinly sliced
  • 3/4 cup enoki mushrooms, trimmed
  • 1/2 cup good quality pitted green olives, sliced
  • 2 tablespoons chopped parsley
  • 1 tablespoon capers
  • 1 teaspoon paprika
  • 3/4 cup white wine vinegar, more if needed
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Preheat broiler. Toss catfish pieces with 2 tablespoons of olive oil and season with salt and pepper. Broil 4 inches from heat source, until cooked through, 6 to 8 minutes. Remove from oven and let cool.

In a large mixing bowl, combine fish with onion, bell pepper, mushrooms, olives, parsley, capers and paprika. Place in a glass or ceramic casserole or dish and add vinegar and remaining oil to cover fish. If fish is not covered completely, add a little more vinegar. Do not stir. Cover container with plastic and refrigerate at least 6 hours or overnight. Adjust seasoning and serve.

Nutritional Info: 
Per Serving:400 calories (240 from fat), 26g total fat, 4.5g saturated fat, 90mg cholesterol, 420mg sodium, 8g carbohydrate (2g dietary fiber, 3g sugar), 32g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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