Imagine a dish that transports you to the sun-drenched coastlines of Spain with every single bite - a symphony of flavors that dance between tangy marinades and perfectly seared fish. This isn't just another seafood recipe; it's a gastronomic journey that transforms simple ingredients into an extraordinary culinary experience. Whether you're a seasoned home chef or a curious food enthusiast, our Pescado Marinado con Escalibados y Mojo promises to elevate your cooking skills and tantalize your taste buds with authentic Spanish flair.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 4 fillets of white fish
- 1 cup olive oil
- 1/4 cup vinegar
- 1 tablespoon garlic, minced
- 1 tablespoon paprika
- 1 bell pepper, sliced
- 1 onion, sliced
- Salt and pepper to taste
Instructions
- Begin by preparing the marinade for the fish. In a mixing bowl, combine 1 cup of olive oil, 1/4 cup of vinegar, 1 tablespoon of minced garlic, 1 tablespoon of paprika, and salt and pepper to taste. Whisk the ingredients together until well combined.
- Place the 4 fillets of white fish in a shallow dish or a resealable plastic bag. Pour the marinade over the fish, ensuring that each fillet is well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes to allow the flavors to penetrate the fish.
- While the fish is marinating, prepare the escalibados. Slice the bell pepper and onion into thin strips. You can also add other vegetables like zucchini or eggplant if desired.
- In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Once the oil is hot, add the sliced bell pepper and onion. Sauté the vegetables for about 10-15 minutes, stirring occasionally, until they are soft and slightly caramelized. Season with salt and pepper to taste.
- Once the vegetables are cooked, remove them from the skillet and set aside. In the same skillet, increase the heat to medium-high and add the marinated fish fillets. Cook the fish for about 3-4 minutes on each side, or until it is cooked through and flakes easily with a fork. Be careful not to overcrowd the skillet; you may need to cook the fish in batches.
- Once the fish is cooked, remove it from the skillet and let it rest for a minute. Serve the fish on a plate, topped with the sautéed escalibados. Drizzle any remaining marinade over the dish for added flavor.
- Garnish with fresh herbs, such as parsley or cilantro, if desired. Enjoy your Pescado Marinado con Escalibados y Mojo with a side of crusty bread or rice for a complete meal.
Tips
- Choose fresh, high-quality white fish like sea bass, halibut, or cod for the best results.
- Marinate the fish for at least 30 minutes, but no longer than 2 hours to prevent the acid from breaking down the fish's delicate texture.
- Use a cast-iron skillet or non-stick pan to achieve a perfect golden-brown sear on the fish.
- Control your heat carefully when cooking the fish - medium-high heat ensures a crispy exterior while keeping the inside moist.
- Don't skip the resting period after cooking; it helps the fish retain its juices and ensures a more tender bite.
- Experiment with additional herbs like thyme or rosemary in the marinade for extra depth of flavor.
- Serve immediately after cooking to enjoy the optimal texture and temperature of both the fish and escalibados.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 25g
Fat: 26g
Saturated Fat: 4g
Cholesterol: 70mg
