Guatemalan Escabeche Fish

Submitted by United Church of God on Tue, 2011-08-23 13:17
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Description

A traditional Guatemalan dish of boiled fresh fish covered in a tomato based marinade

Summary

Yield
Servings
Source

Annie Bell

Prep time30 minutes

Ingredients

2Poundfish (fresh)
6 tomatoes
6 onions
2Clovegarlic
1⁄2Cupoil
 Unknownvinegar
1 parsley sprigs
 Unknownsalt & pepper (to taste)
3 bay leaves

Instructions

Put the fish in a skillet and boil it with water, bay leaf, 2 small onions, parsley, salt and pepper.  Cook it until it starts getting soft.  Take the fish out of the skillet and tranfer it into a bowl to marinate during the night.  Marinate with 2 small chopped onions, 1 tsp. chopped parsley, oil and 1 tsp. vinegar.  Next day fry in a skillet with oil, 2 small sliced onions, some garlic, 1 sliced tomato, pepper, salt and some vinegar, until the onions are cooked.  Serve the fish on a warm plate, place the fried onions, garlic, tomotoes, etc. on top of the fish.  Serve with rice.

Notes

This is a very typical dish from Guatemala.

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United Church of God
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