Products used in this recipe
Pescao en Escabeche Salad
Yield: 6 Servings (6 Entrée Salads)
Yield: 6 Servings (6 Entrée Salads)
A light and refreshing entrée salad featuring white fish escabeche served atop tender lettuce with avocado halves, roasted peppers and onions, and green olives. Serve with a tangy house-made Mojo vinaigrette.
| Ingredient | Weight | Measure |
|---|---|---|
| Olive oil | 1 cup | |
| White vinegar | 1/2 cup | |
| Black pepper, whole peppercorns | 8 each | |
| Green olives | 1/2 cup | |
| Garlic, minced | 2 Tbsp. | |
| Bay leaf | 1 each | |
| Simplot RoastWorks®: RTE Flame-Roasted Unseasoned Peppers & Onions Blend 3/8" | 1 lb. | |
| Salt (divided) | to taste | |
| White fish, boneless, skinless, 2 oz. thin filets | 1 1/2 lbs. | |
| Lemon juice | as needed | |
| Pepper | as needed | |
| Flour | as needed | |
| Oil, vegetable or grapeseed | 1/2 cup | |
| Lettuce, Iceburg or Bibb | 12 leaves | |
| Simplot Harvest Fresh™ Avocados: Individually Wrapped Avocado Halves, Fresh 48/1.5oz | 6 each |
Preparation Instructions:
- Step 1
- To prepare Mojo vinaigrette; In a medium saucepan combine olive oil, vinegar, peppercorns, green olives, garlic and bay leaf. Bring to a boil. Turn off heat. Stir in pepper and onion blend. Add salt to taste. Cool.
- Step 2
- Season white fish filets with lemon juice, salt and pepper, then coat with flour on both sides. Heat vegetable or grapeseed oil in sauté pan over medium-high heat. When oil is hot, fry fish until golden, about 3 minutes per side. Transfer to shallow pan and cover with cooled Mojo vinaigrette. Refrigerate for 24 hours.
- Step 3
- To serve; place 2 lettuce leaves on serving dish. Place 1 avocado half, 4 oz. fish filets and top with Mojo vinaigrette.
