Catfish Escabeche with Peppers and Mushrooms

Serves 4 to 6
Time 6 hrs 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:

Dairy FreeDairy Free
Gluten FreeGluten Free
Sugar ConsciousSugar Conscious

Ingredients

    2 poundscatfish, cut into 4-inch pieces
    6 tablespoonsextra-virgin olive oil, divided
    1/2 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    1red onion, very thinly sliced
    1red bell pepper, very thinly sliced
    3/4 cupenoki mushrooms, trimmed
    1/2 cuppitted green olives, sliced
    2 tablespoonschopped fresh flat-leaf parsley
    1 tablespooncapers
    1 teaspoonpaprika
    3/4 cupwhite wine vinegar, more if needed

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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

Serving Size

Calories

400

Total Fat

26g

Saturated Fat

4.5g

Cholesterol

90mg

Sodium

420mg

Total Carbohydrate

8g

Dietary Fiber

2g

Total Sugars

3g

Protein

32g

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.