Pickled fish (Escabeche) from The Cuban Table: A Celebration of Food, Flavors and History (page 204) by Ana Sofia Pelaez and Ellen Silverman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Fish needs to marinate overnight, cooked and then pickled for several days. Can substitute swordfish fillets for kingfish fillets.

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