Pescado en Escabeche (Peru)

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

3 pounds fish fillet
salt and pepper — to taste
flour
3 Tbsp. butter
1 cup olive oil
2 medium onion — chopped
2 medium jalapeno — diced
1/4 tsp. oregano
4 Tbsp. white vinegar

Instructions:

Season the fish with salt and pepper and dredge in the flour. Saute the fish in hot butter until it is lightly browned on both sides.

Transfer the fried fish to a serving platter and keep warm. Heat the oil in medium sized saucepan and saute the onions and peppers until lightly brown. Add the oregano and cook for 1 minute, then stir in the vinegar and toss over the fish. Serve immediately with warm tortillas and a garden salad.

Recipe adapted from “The Book of Latin American Cooking,” by Elisabeth Lambert.