Pacific Black Cod Escabeche Recipe

 

Black cod fillets marinated in a vinegar oil mixture and served as a classic escabeche.

What you will need

3/4 cup olive oil, divided

2-3 red, yellow, and green bell peppers, seeded and julienned

1 white onion, julienned

1 carrot, julienned

1 habanero or scotch bonnet chili, seeded and minced

1 cup white or cider vinegar

3/4 pound pacific black cod (sablefish) fillets, pin bones removed, cut into 4 inch pieces

Salt and pepper

1/2 cup flour for dredging

1 bay leaf

6 allspice berries

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