Recipes 2009
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Escabeche is actually pickled fish. It differs from ceviche in that escabeche is cooked and ceviche is raw fish cooked in lime juice.

3 ½ lbs swordfish or fresh tuna cut into ½ inch slices
1 cup all purpose flour
1 ½ cups olive oil
2 large onion, sliced
2 large green peppers, sliced
1 cup olives
½ cup capers
1 tbsp salt
½ tsp pepper
½ tsp paprika
Half and Half olive oil and apple cider vinegar to cover above ingredients

Dredge the fish slices through the flour and fry them at medium-high heat. Place on layers of paper towels to drain. Sauté sliced onions and green peppers in the same oil after the fish (drain the oil first of necessary)

Place the fish, sautéed onions and peppers, olives, capers, salt, pepper and paprika in a glass or ceramic bowl. DO NOT USE STAINLESS STEEL.

Cover the ingredients with equal parts olive oil and apple cider vinegar. Refrigerate overnight. It will keep for 7 days or more.  

Serve with saltine crackers.


Copyright © 2009 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295