Best 2 Escabeche Sauce Recipes

Escabeche sauce is a flavorful and versatile sauce that can be used to marinate, grill, or fry a variety of meats, vegetables, and seafood. It is typically made with a combination of vinegar, oil, garlic, onions, and spices, and can be customized to suit your own taste preferences. Whether you are looking for a simple marinade or a complex sauce to elevate your next meal, escabeche sauce is a great option. It is easy to make and can be stored in the refrigerator for up to two weeks, making it a convenient choice for busy home cooks.

Let's cook with our recipes!

CUBAN SKIRT STEAK WITH TOMATO ESCABECHE AND MANGO STEAK SAUCE

Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce image

Provided by Bobby Flay

Time P1DT50m

Yield 4 servings

Number Of Ingredients 32

Ingredients

1/4 cup canola oil
1/4 cup chopped fresh oregano
2 teaspoons ground cumin
8 cloves garlic, chopped
2 fresh bay leaves (must be fresh)
Zest and juice of 2 limes
Two 1 1/2-pound skirt steaks
Salt and freshly ground black pepper
Mango Steak Sauce, recipe follows
Tomato Escabeche, recipe follows
Fresh cilantro leaves, for garnish
2 tablespoons canola oil
2 cloves garlic, smashed
1 small red onion, chopped
1/2 cup mango nectar
1/4 cup prepared horseradish
3 tablespoons honey
2 tablespoons ancho chile powder
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
2 very ripe mangoes, peeled, pitted and chopped
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon sugar
3 ripe beefsteak tomatoes, cheeks removed and julienned
1 small red onion, finely diced
1 jalapeno pepper, finely diced
Salt and freshly ground black pepper

Steps:

Combine the oil, oregano, cumin, garlic, bay leaves and lime juice in a blender and blend until smooth. Put the steaks in a large baking dish, add the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
Prepare a charcoal grill on high heat for direct grilling. Remove the steaks from the marinade and sprinkle with salt and pepper. Grill on both sides until charred and cooked to medium-rare doneness, about 5 minutes per side. Remove to a cutting board and let rest 10 minutes. Slice against the grain into thin slices. Serve the meat with the Mango Steak Sauce and Tomato Escabeche. Garnish with cilantro leaves.
Heat the oil in a medium high-sided skillet over medium-high heat. Add the garlic and onions and cook until soft. Add the mango nectar, horseradish, honey, chile powder, maple syrup, mustard, Worcestershire and mangos and simmer until the mangoes are very soft and the mixture has thickened, about 15 minutes. Season with salt and pepper. Transfer the mixture to a food processor or blender and blend until smooth. Scrape into a bowl and let cool to room temperature.
Toss the cilantro, vinegar, lime juice, oil, sugar, tomatoes, onions and jalapeno in a large bowl. Season with salt and pepper.

ESCABECHE DE PESCADO (CRUNCHY TILAPIA IN TOMATO SAUCE)

Escabeche De Pescado (Crunchy Tilapia in Tomato Sauce) image

Another of my mother's favorite recipes. This is a great Panamanian recipe with lots of flavor that is easy to make! These amounts are approximate, so feel free to play around with amounts. I'd recommend 1 lb of tilapia for each person. As for the rice, my mom prefers minute white rice with this, but I prefer Jasmine. This goes wonderfully with Panamanian Tortillas (corn cake tortillas). This recipe can get smoky, so be sure there's plenty of ventilation!

Provided by EmJoMay

Categories One Dish Meal

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs tilapia fillets
1/4 cup flour
1/4 cup cornmeal
salt and pepper, to taste
1/4 cup olive oil
1 onion, vertically sliced
1 green pepper, cut into strips
1 cup cilantro, chopped
2 garlic cloves
15 ounces stewed tomatoes or 15 ounces diced tomatoes

Steps:

Chop up onion, green pepper, garlic, and cilantro and set aside.
Mix flour, cornmeal, salt, and pepper and spread on a plate. (omit cornmeal for faster cooking time).
Cut up each tilapia filet into 3 or 4 strips.
Coat tilapia with the flour mixture.
In a large frying pan, add 2 or 3 tablespoons oil and then add the fish.
Flip over the fish when golden until both sides are cooked, adding rest of oil as needed.
Remove fish from pan and set aside.
Add onion, green pepper, garlic, and cilantro mixture and stir fry them in the remaining oil until onion is translucent.
Add the tomatoes and the fish, folding the sauce over the fish gently.
Heat through at medium temperature and serve over white rice.

Nutrition Facts : Calories 887.6, Fat 36.1, SaturatedFat 6.5, Cholesterol 227, Sodium 757.1, Carbohydrate 47.5, Fiber 5.9, Sugar 14.1, Protein 97.5

Tips:

Choose fresh, firm vegetables. This will ensure that your escabeche is crisp and flavorful.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Use a variety of vegetables. This will add color, flavor, and texture to your escabeche.
Don't overcrowd the pot. If you do, the vegetables will not cook evenly.
Bring the escabeche to a boil, then reduce heat and simmer. This will help the flavors to develop.
Let the escabeche cool completely before serving. This will allow the flavors to meld.
Store the escabeche in the refrigerator for up to 2 weeks.

Conclusion:

Escabeche is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up leftover vegetables, and it is also a good source of vitamins and minerals. With a little planning and effort, you can easily make a delicious escabeche at home.