Best 3 Kingfish Escabeche With Avocado Recipes

**Discover the vibrant flavors of Kingfish Escabeche with Avocado, a culinary journey that tantalizes your taste buds.**

Escabeche, a classic Spanish and Latin American dish, takes center stage in this culinary masterpiece. Kingfish, a prized fish known for its delicate texture and mild flavor, is marinated in a tangy and aromatic mixture of vinegar, spices, and herbs. The escabeche marinade not only infuses the fish with incredible flavor but also preserves it, making it a delightful dish to enjoy throughout the week. Accompanied by a creamy and refreshing avocado salsa, this dish offers a harmonious balance of flavors and textures that will leave you craving for more.

Here are our top 3 tried and tested recipes!

PRAWN & AVOCADO ESCABèCHE

Prawn & avocado escabèche image

A Chilean starter dish of Spanish origin that will get your tastebuds tingling with its combination of citrus, seafood and spice

Provided by Mary Cadogan

Categories Dinner, Starter

Time 30m

Number Of Ingredients 10

Ingredients

juice of 3 limes
5 spring onions , thinly sliced
1 tbsp tomato paste
large pinch dried oregano
300g ripe tomatoes , cherry or plum, finely chopped
1 green chilli , seeded and finely chopped
400g bag large frozen cooked, peeled prawns
2 ripe avocados
3 tbsp chopped coriander
iceberg lettuce leaves and ready-cooked poppadums, to serve

Steps:

In a non-metallic bowl, mix the lime juice, spring onions, tomato paste, oregano, tomatoes and chilli. Mix well, season with salt and pepper, then cover with cling film. (This mixture can now be kept in the fridge for up to 3 days.)
Defrost the prawns and pat dry with kitchen paper. Just before serving, peel and cube the avocados. Add to the sauce with the prawns and coriander and mix well. (This can be done up to 3 hours ahead.)
Carefully separate the lettuce leaves and arrange them over a serving platter. Spoon the prawns and juice into the cup-shaped leaves and serve with crisp ready-cooked poppadums.

Nutrition Facts : Calories 134 calories, Fat 8 grams fat, SaturatedFat 1.5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1.5 grams fiber, Protein 12 grams protein, Sodium 1.9 milligram of sodium

MARINATED & PICKLED KINGFISH ESCABECHE DE SERRUCHO

Marinated & Pickled Kingfish Escabeche de Serrucho image

I first tasted Escabeche in a Spanish Tavern served as a Tapa, (In Spain the local taverns in order to keep you buying drinks they would put out little dishes of tid bits or appetizers served free when you ordered your drinks). Thus the name Tapas, Now all over Spain when you go out for a drink you know you will get the most delicious appetizers, now most of the taverns charge for them. However,there are still a few that offer them free. Escabeche was the first tapa I tasted. Luckly my mother-in-law knew how to make this wonderful dish and taught me how to make it. Enjoy

Provided by Juliann Esquivel @Juliann

Categories Fish

Number Of Ingredients 26

Ingredients

8/10 large king fish steaks, salted & dredged in flour
2 cup(s) canola oil for frying the fish
- ~~~~~escabeche sauce~~~~~~
3 large sweet bell peppers one red and two green cut in strips
3 large vidalia or sweet onion sliced in rings as if for onion rings
2 clove(s) elephant garlic or regular garlic sliced thin
2 cup(s) olives pitted one cup black & one cup pimento stuffed green olives
2 tablespoon(s) capers
8 clove(s) fresh garlic mashed or put through a garlic press
1 1/2 cup(s) good virgin olive oil
1 large carrot sliced real thin
3 small cans tomato sauce
2 cup(s) white vinegar
3 small cans tomato sauce such as hunt's or delmonte
1 large lemon sliced thin in rounds
2 tablespoon(s) chopped fine fresh curly parsley
1/2 cup(s) good white table wine
2 large dried bay leaves
1 teaspoon(s) dried oregano
2 small packets goya sazon with saffron
1 tablespoon(s) whole black peppercorns
1/2 teaspoon(s) whole coriander
1/2 teaspoon(s) dried rosemary
3 teaspoon(s) salt and 1 teaspoon ground black pepper
1 cup(s) ketchup
1/2 teaspoon(s) cayanne pepper or less to your liking

Steps:

Have the Kingfish cut in round fish steaks. Salt them on both side and dredge in flour fry in oil until golden on both sides. Remove to a platter and set aside.
The Escabech Sauce, first heat your olive oil and add the mashed garlic, parsley,and saute do not let your garlic brown or it will make your sauce turn bitter. Keep flame a medium low. Next add your carrots, onions, elephant garlic and peppers continue to saute until the veggies are just a little limp. Next add the wine and stir well. Then add the olives and the capers. Stir again
Next add the all the tomato sauce, stir and then add the seasonings, Salt, oregano, rosemary, cumin, Goya sazon, bay leafs, peppercorns, cayanne pepper, coriander, and the ground black pepper, and continue to cook for about four mintues. Now add the vinegar stir and the lemon slices. Last add the one cup of ketchup. stir well. continue to cook the sauce medium low flame for five minutes. Taste to see if it has enough salt. I like to sprinkle a little garlic powder over the sauce even though I do not show it above. Stir well.
Now in a large ceramic deep pot such as a large crock pot ladle a good amount of sauce with veggies then put a layer of fish then ladle some more sauce with veggies over the fish and add another layer of fish then more sauce until you are done. You shoud have some sauce left over to cover the fish. then cover crock pot and put on low for 1 hour only. No more then that. After one hour uncover let cool then cover and put into refrigerator overnight. Next day serve cold with crackers, wine, and beer. A little word of advise you may want to double the fish because you wont be able to stop eating this. It is so good and It will keep in the refrigerator for up to 2 weeks.

ESCABECHE

Escabeche image

Provided by Food Network

Categories appetizer

Time P2DT45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Salt and pepper
Flour, for dusting
3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets
Canola oil, for frying
1 red onion, julienne
2 red peppers, julienne
2 yellow peppers, julienne
1 carrot, peeled sliced in thin rounds
4 cloves garlic, sliced thin
1/4 jalapeno chile, minced
1 tablespoon ketchup
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon peppercorns
1 shot hot pepper sauce
2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and seasoned with salt

Steps:

Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.

Tips:

Select the freshest kingfish: Look for fish with bright, clear eyes, firm flesh, and a mild, briny smell. Avoid fish that has a slimy or dull appearance.
Properly clean and prepare the kingfish: Remove the scales, fins, and gills. Make sure to rinse the fish thoroughly inside and out to remove any blood or impurities.
Use high-quality ingredients: The quality of the ingredients you use will greatly impact the final dish. Choose ripe avocados, fresh herbs, and flavorful vinegar for the escabeche.
Marinate the kingfish for at least 30 minutes: This will allow the flavors of the marinade to penetrate the fish and enhance its taste.
Cook the kingfish gently: Overcooking can dry out the fish, so be careful not to overcook it. Cook the fish until it is just cooked through, with a slightly flaky texture.
Serve the kingfish escabeche chilled or at room temperature: This dish can be enjoyed both ways, so choose the serving temperature that you prefer.

Conclusion:

Kingfish escabeche with avocado is a delicious and refreshing dish that is perfect for a summer meal. The combination of the delicate kingfish, tangy escabeche sauce, and creamy avocado creates a delightful flavor profile that will tantalize your taste buds. This dish is also incredibly easy to make, making it a great option for busy weeknight dinners or casual gatherings. Whether you serve it chilled or at room temperature, kingfish escabeche with avocado is sure to be a hit with your family and friends.