Escabeche de Peixe (Fish Escabeche With Peppers, Cumin, and Cilantro)
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Cooking tools:
- Skillet
- Stove
- Spatula
- Paper towel
- Plate
Ingredients
- ½ cup all-purpose flour
- ½ cup extra-virgin olive oil, plus more for shallow-frying
- 1 pound skinless red snapper fillets, sliced into 1-by-3-inch pieces
- 2 teaspoons kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¾ cup white wine vinegar or white vinegar
- ½ medium onion, thinly sliced
- ½ cup plus ¼ cup olive oil, divided
- ½ cup cilantro, roughly chopped
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