Catfish Escabeche with Peppers and Mushrooms

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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2 pounds catfish, cut into 4-inch pieces
6 tablespoons extra virgin olive oil, divided
sea salt and freshly ground pepper, to taste
1 red onion, very thinly sliced
1 roasted poblano chile, stemmed, seeded and sliced into 2
1 red bell pepper, very thinly sliced
3/4 cup enoki mushrooms, trimmed
1/2 cup good quality pitted green olives, sliced
2 Tbsp. chopped fresh cilantro
1 Tbsp. capers
1 tsp. paprika
3/4 cup (or more) white wine vinegar


Preheat a broiler. Toss the catfish pieces with 2 Tbsp. of olive oil and season with salt and pepper. Broil 4″ from the heat source, until cooked through, about 6-8 minutes. Remove the catfish from the oven and let it cool.

In a large mixing bowl, combine the fish with the onion, poblano chile, bell pepper, mushrooms, olives, cilantro, capers and paprika. Place the mixture in a glass or ceramic casserole dish and add the vinegar and remaining oil to cover the fish. If the fish is not covered completely, add a little more vinegar, but do not stir. Cover the container with some plastic wrap and refrigerate for at least 6 hours or overnight.

When you are ready to eat, adjust the seasoning if necessary and serve.

Recipe from Whole Foods Market.