The Recipes

Tilapia Escabeche

Escabeche... I'm so fancy, aren't I?  Basically, it means you marinate some cooked fish in a vinegar and pepper mixture.  There are various incarnations around the Mediterranean and Spain, and this one is mine.

I made this for a fabulous friend who was staying with me.  For a girl who lives alone, I was incredibly surprised to realize how much fun it was to hang out with my friend every night, watch mindless TV, and eat and drink ourselves silly.  Even though I made this for two people, the recipe below is written for one portion.  Double it up if you're lucky enough to have someone over as fabulous as my friend Alisa.

A little green in honor of St. Patrick's Day and light enough to make me feel better after an amazing celebration in honor of one of my very best friends who is celebrating his birthday this weekend.

Tilapia Escabeche


- 1 tilapia fillet 
- 1 T. capers
- 1/2 shallot, sliced
- 1/4 green bell pepper, sliced
- 1/2 serrano pepper, sliced
- 1 bay leaf
- 1-2 garlic cloves, minced
- 1/3 c. white wine vinegar
- 1/4 c. flour
- handful of parsley, chopped for garnish
- 1 chive, chopped for garnish
- olive oil
- salt
- pepper

Season the tilapia with salt and pepper.  Dredge it in the flour and tap off any excess.  Heat 1 T. of olive oil in a skillet.  Add the tilapia and cook for 2 minutes on each side.  Remove the tilapia to a shallow dish.

If needed, add a little more olive oil to the pan.  Add the garlic and cook for one minute.  Add the bell and serrano peppers, season with salt, and cook for 2 minutes.  Add the shallot and cook another two minutes.  Add the vinegar and simmer over low heat for 2-3 minutes.  Remove from the heat, add the bay leaf, and season again with salt and pepper.  Let it cool to room temperature, then pour it over the fish.  Let it stand at room temperature for 1 hour.

Plate the fish and marinade.  Garnish with the capers, parsley, and chives.