Recipe #2098
Orange Escabeche
| Preparation: | 15 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 15 min |
| Total: | 2 h 30 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- Salt and fresh ground pepper to taste
- 1 lb. (450 g) monkfish fillets, thinly sliced
- 1 Tbsp. (15 mL) olive oil*
- Vinaigrette
- 4 Tbsp. (60 mL) extra virgin olive oil*
- 1 garlic clove, minced
- 1 orange, juice and grated zest
- 1 lemon, juice only
- 1/2 Spanish onion, thinly sliced
- 1 Tbsp. (15 mL) chopped fresh chives
- 1 Tbsp. (15 mL) chopped fresh coriander
Preparation
Season fish with salt and pepper. In a skillet, heat olive oil over high heat. Fry fish about 30 seconds per side. Set aside.
In a bowl, mix extra virgin olive oil, garlic, orange juice and zest, lemon juice and sliced onion.
Put monkfish in a large glass dish and cover with vinaigrette. Refrigerate for 2 hours, gently turning slices after 1 hour.
Add chives and coriander just before serving.
Suggestion
Garnish with thin slices of orange.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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