Rina's Escabeche

 

2 blue fish fillets

1 onion

1 tomato

2 lemons

2 cilantro sprigs

Bread crumbs

1 packet of Sazon Goya

1 hard boiled egg

olives, cheese, lettuce for presentation

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Marinate fish fillets in lemon, garlic, salt, pepper, and red wine vinegar for one hour.

In a salad bowl, place sliced onions, cut and deveined red peppers, tomato wedges, cilantro, salt, pepper. Season with vinegar, Sazon Goya, garlic, and oregano.

Dip fish in flour and bread crumbs, then saute in olive (?) oil. Remove fish and set aside.

Pour oil from fish onto the onions, peppers, etc. until they are glazed.

Put the fish on a plate and pour the onions etc. on top.

Serve hot with rice or potatoes.