You can eat this pescado en escabeche over a bed of white rice or use it to make delicious tacos!
Escabeche is a word that describes a certain type of dish style that uses vinegar and peppers, sometimes pickled peppers, usually over fish or seafood. Escabeche dishes originate in the Mediterranean and Europe but of course, there is a New World version of this in Mexico which uses onions and pickled jalapeños.
This recipe below uses cod but you can use any type of fish of your choice! Some recipes even call for canned tuna - the secret is in the pickled jalapeños.
1 12-ouncecan pickled jalapeños (reserve the pickle juice)
Cut the stems off 2 to 3 of the jalapeños, cut them in half and scrape the seeds out; discard stems and seeds. Thinly slice them.
In a large skillet, heat the oil over medium heat. When hot, add the onion and cook until richly golden, about 10 minutes. Remove from the heat and stir in ¼ cup of the jalapeño pickling juice. Cool and reserve.
In a separate skillet, heat the rest of the oil for at least one minute over medium heat. Add the fish fillets, which should sizzle gently. Cook undisturbed for 90 seconds. Baste the tops of the fish with the hot oil when sides turn gold. Serve on a plate, top with the pickled onion and peppers.