Baked Fish in a Lime & Cilantro Sauce
(Escabeche de Pescado)

Prep Time: 15-20 minutes
Servings: 5
Cooking Time: 30 minutes

6 Lbs of fish steaks or filets
The juice of 3 freshly squeezed lime
1 teaspoon of salt
1 ½ cup of water
2 tablespoon of olive oil

1 can of tomato sauce
¼ cup of chopped cilantro or parsley
1 cup of Shiraz white wine
1 Maggi chicken bullion
1 tablespoon of tomato paste
4 gains of allspice
1 teaspoon of red pepper flakes (optional)

2 medium onion, chopped
4 cloves of garlic, finely minced
4 aji gustosos, finely chopped
1 green and red bell pepper, finely chopped


TIP: you can liquefy the Escabeche in a blender for a smoother texture

Season the fish with limejuice, salt & pepper and marinate for 15 minutes

In large skillet, heat the oil and sauté the last 4 ingredients for 3 minutes, add a bit of water and stir occasionally

Add the tomato sauce, paste, cilantro, wine, chicken bullion and allspice

Place steaks or filets in a baking dish, and pour Escabeche over fish

Bake @ 350 degrees for 30 minutes

Serve with pasta, mashed potatoes, mashed yucca or rice