← Back to Search Results
frying Caribbean, Domenican, Puerto Rican
Fish Escabeche Recipe-13326

Photo by: Joseph De Leo
Comments: 0


This is a popular dish in Puerto Rico and the Dominican Republic. Perfect for a warm-weather buffet, it can be made a day ahead.

Yield: Makes 6 servings


  • 2½ pounds firm white fish fillets (grouper or snapper are favorites)
  • 2 cups milk
  • 1 cup flour
  • Salt to taste
  • Pepper to taste
  • Cayenne to taste
  • 6 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 onions, cut into thin rings
  • 3 tablespoons white wine vinegar
  • 3 tablespoons drained capers
  • 2 tablespoons dry white wine
  • 1 to 2 teaspoons hot red pepper flakes
  • 2 to 3 heads loose-leaf lettuce
  • 3 tomatoes, sliced into wedges
  • 3 lemons, sliced into wedges
  • Finely minced parsley


Cut the fish into finger-size pieces. Marinate them in the milk for 30 minutes.

Season the flour with salt, pepper, and cayenne. Drain the fish, and dredge the pieces in the flour. Heat ¼ cup olive oil in a skillet, and fry the fish turning it once, until it is golden on both sides. Keep the fish warm.

Add the remaining 2 tablespoons oil to the skillet, and sauté the garlic and onion until the onion is limp. Add to the skillet the vinegar, capers, wine, and red pepper flakes. Cook over high heat until the liquid is reduced to 6 tablespoons. Pour the sauce over the fish.

We like to serve this dish neither hot nor chilled but at room temperature, so all of the flavors are mellow and well combined. When you are ready to serve, mound the fish on lettuce-lined salad plates and garnish with tomato and lemon wedges. Sprinkle the fish with a drift of finely minced parsley.

© 1996 The Morgan Corporation, Ltd.

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon of added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

378kcal (19%)
102mg (10%)
33mg (55%)
531mcg RAE (18%)
150mg (50%)
590mg (25%)
3g (15%)
19g (29%)
3mg (19%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
mexican-everyday Mexican Everyday
by Rick Bayless
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
martin-yans-china Martin Yan's China
by Martin Yan
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
baked-explorations Baked Explorations
by Matt Lewis
west-coast-cooking West Coast Cooking
by Greg Atkinson
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?