Recipe - Pescado En Escabeche (Pickled Fish)

2 pound Fillet of sole or haddock
One fourth cup Butter
2 Oranges
One fourth cup Olive oil
3 tablespoon Tarragon vinegar
1 teaspoon Dried tarragon
1 teaspoon Salt
1/8 teaspoon White pepper
One fourth cup Chopped scallion
1 Clove garlic, crushed
2 Bay leaves
1 Green pepper, cut into 1/8
inch strips

Day before: Wash fillets; dry on paper towels. In hot butter in large
skillet, saute fillets on both sides one minute on a side. Arrange in a
12x8x2 glass dish.~

With sharp paring knife, remove peel from oranges in 1 1/2inch long
strips. Remove any white membrane from strips; cut into 1/8inch wide
pieces. It should measure about 1 cup. Squeeze juice from oranges to
measure 1/3 cup.

In medium bowl, combine orange juice, olive oil, vinegar, tarragon, salt,
pepper, scallion and garlic; mix well. Stir in the bay~ leaves and orange
peel and green pepper strips.

Spoon over fish. Cover tightly with foil or plastic wrap. Refrigerate at
least 12 hours, basting occasionally with the marinade.

Makes 8 servings.

Posted to FOODWINE Digest 19 Feb 97 by Bill Jernigan
bjernigan@WORLDNET.ATT.NET on Feb 19, 1997.