Escabeche is the term usually applied to a method of conserving fried fish. It can be kept for up to two weeks in a tightly covered container. Escabeche is also used as a sauce for cooked meats. French fries are the preferred accompaniment.



4 (6-ounce) fillets white fish

juice of 1 lemon (3 tablespoons)

1 teaspoon salt

2 tablespoons butter



2 tablespoons butter

2 large onions, thinly sliced

juice of 1 lemon (3 tablespoons)


Season fish with lemon juice and salt on both sides. Let stand 20 minutes. Heat butter in a large skillet and fry fish until golden on both sides. Remove from pan and keep warm.

Heat the butter in the skillet and add the onions. Sauté onions, stirring constantly, until lightly golden. Add lemon juice; heat, and pour over fish.

Serve the escabeche with French fries and a green salad.


Serves 4.


country : Guinea-Bissau

course : fish dish


source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira / Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton