Caribbean Seafood Escabeche
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
1/2 cup olive oil
1/2 pound red snapper fillets
1/2 pound halibut fillet
1/2 pound boneless, skinless tuna steak
3 cloves garlic, peeled, chopped
1-3 red Fresno chiles
1 bay leaf
1/2 tsp. Spanish paprika
1-1/2 cups red or white wine vinegar
1 sprig fresh rosemary or 3-4 sprigs fresh thyme
1/2 tsp. coarse salt
2 Tbsp. coarsely chopped Italian parsley or cilantro
1 ear corn, cooked, sliced into rings
1/8 pound feta cheese, cut into cubes
6 alfonso or Kalamata olives
1 lime, sliced
Instructions:
Heat the oil in an 8″ skillet. Add fish a few pieces at a time and quickly toss over high heat to sear, about 1-2 minutes. When the fish is cooked, transfer the pieces with a slotted spoon to a deep serving dish.
In the same skillet, add the garlic, chiles and bay leaf. Saute over medium heat until the garlic is barely golden. Quickly add the paprika and vinegar. Stir and bring to a boil over medium-high heat. Reduce the heat and add the rosemary and salt. Simmer gently for 8-10 minutes. Stir occasionally, then let cool about 20 minutes undisturbed. Pour the sauce over the fish while it is still warm, then let it cool to room temperature. Toss in parsley and garnish with rounds of corn, feta, olives, and lime slices. Serve immediately or refrigerate for up to 3 days.
Makes 6 servings.