Catfish Escabeche with Peppers and Mushrooms
Serves 4 to 6
Time 6 hr 15 min
Light and refreshing, this dish has similar origins to ceviche, except the fish is cooked before marinating. Serve with crostini, if you like, or spooned into individual serving cups.
Special Diets:
Ingredients
- 2 pounds catfish, cut into 4-inch pieces
- 6 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 red onion, very thinly sliced
- 1 red bell pepper, very thinly sliced
- 3/4 cup enoki mushrooms, trimmed
- 1/2 cup pitted green olives, sliced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon capers
- 1 teaspoon paprika
- 3/4 cup white wine vinegar, more if needed
Method
Preheat the broiler.
Toss catfish pieces with 2 tablespoons of olive oil and season with salt and pepper.
Broil 4 inches from heat, 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 carbohydrates (2g dietary fiber, 3g sugar), 32g protein.
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.
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Ingredients
- 2 pounds catfish, cut into 4-inch pieces
- 6 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 red onion, very thinly sliced
- 1 red bell pepper, very thinly sliced
- 3/4 cup enoki mushrooms, trimmed
- 1/2 cup pitted green olives, sliced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon capers
- 1 teaspoon paprika
- 3/4 cup white wine vinegar, more if needed