Best 4 Escabeche De Pescado Crunchy Tilapia In Tomato Sauce Recipes

VERACRUZ-STYLE TILAPIA ("PESCADO A LA VERACRUZANA")

Steps:

• Preheat oven to 350 degrees F.
• In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
• In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
• Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.

ESCABECHE DE PESCADO (CRUNCHY TILAPIA IN TOMATO SAUCE)

Steps:

• Chop up onion, green pepper, garlic, and cilantro and set aside.
• Mix flour, cornmeal, salt, and pepper and spread on a plate. (omit cornmeal for faster cooking time).
• Cut up each tilapia filet into 3 or 4 strips.
• Coat tilapia with the flour mixture.
• In a large frying pan, add 2 or 3 tablespoons oil and then add the fish.
• Flip over the fish when golden until both sides are cooked, adding rest of oil as needed.
• Remove fish from pan and set aside.
• Add onion, green pepper, garlic, and cilantro mixture and stir fry them in the remaining oil until onion is translucent.
• Add the tomatoes and the fish, folding the sauce over the fish gently.
• Heat through at medium temperature and serve over white rice.

TILAPIA ESCABECHE RECIPE - (4/5)

Steps:

• COOKING PROCEDURES: 1 Season the fish with salt and fry in hot oil. 2. Heat up the pan with oil, saute the garlic, onion and ginger. 4 Put in the carrots and the red and green bell peppers. Cook for a minute. 5 Add water, vinegar and black ground pepper and bring it to a boil. Do not stir until it comes to a boil. 6 Add brown sugar and dissolved cornstarch, stir and cook until the sauce becomes thick. 7 Put the fried fish. Then cook for a 2-3 minutes. 8 Serve with rice.

FILIPINO FISH ESCABECHE

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
• Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.