Escabeche

Ingredients

• two pounds of halibut, schrod, or any firm white fish
• a tablespoonful of vinegar
• three of olive oil
• a teaspoonful of onion juice
• a sliced green pepper
• a bay leaf
• a sprig of thyme
• salt
• cayenne
• bits of orange peel cut thin as thin can be

Method

1. 1

   Parboil the fish, cut into fillets, and place in a salad bowl.

2. 2

   Mix vinegar, olive oil, salt, cayenne, orange peel, onion juice, green pepper, bay leaf, and thyme in a bowl.

3. 3

   Pour over the fillets, garnish with sliced orange, and refrigerate until serving.

Nutrition per serving

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 23. The excerpt below is the record exactly as published.

two pounds of halibut, schrod, or any firm white fish. Cut In fillets and place In a salad bowl. Mix In a small bowl a tablespoonful of vinegar, three of olive oil, salt, cayenne, bits of orange peel cut thin as thin can be, a teaspoonful of onion juice, a sliced green pepper, and, if you have them handy, a bay leaf and a sprig of thyme

Cook this with the app: pantry check, scaling, and the assistant.