Halibut Tacos with Escabeche Sauce – A Detailed recipe cooking. 
Time: 30 мин. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 900 gr. halibut filet without skin or other fish with dense white meat
- 1 halved scotch bonnet or habanero pepper (each wish)
- 1 striped red bell pepper
- 1 striped green bell pepper
- 1 half-sliced medium onion head the size
- 2 cloves garlic cloves
- 1 tbsp. wheat flour
- Salt and ground black pepper
- 6 tbsp. l olive oil
- 4 nets of fresh thyme
- 4 nets of fresh thyme
- 2 fresh or dried bay leaves
- 1/2 tsp peppercorns black pepper
- 1/2 tsp allspice peas
- 1 tbsp. malt vinegar
- 1 tbsp. water
- 1 chopped avocado
- 4 warmed wheat tortillas (corn recipe tortillas, wheat tortilla recipe)
Recipes with similar ingredients: halibut, chili pepper, pepper sweet, onions, garlic, allspice, thyme, laurel leaf, black peppercorns, tortilla, Avocado
Recipe preparation:
- Cut the fish into strips 5 cm wide and dry. Add to flour salt and pepper and roll the fish in this mixture. Shake off the excess flour. In a pan over medium heat, heat 3 tbsp. l olive oils. Lightly brown the fish on both sides for about 3-4 minutes. Put on a paper towel to absorb excess fat, and then put the fish in one layer in a shallow glass mold.
- Drain the oil from the pan, put it on medium heat again and pour 3 tbsp. l of fresh olive oil. Lay the bow bell pepper, scotch bonnet pepper (if used) and cook until the vegetables are soft, about 5 minutes Add the garlic, thyme, bay leaves, black and allspice and cook for another 2 min. Pour in vinegar and water, bring to a boil.
- On each cake, put 1/4 of the sauce, put the finished fish, and avocados. Serve hot tacos, or let cool until room temperature and refrigerate for 4 hours or for nights.
