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Pescao en Escabeche Salad

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.
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