Seared White Fish in Escabeche Sauce
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Salt and pepper to taste
1 large white onion, peeled and roughly chopped
2 carrots, peeled and roughly chopped
3 tbsp. white vinegar
1 bay leaf
3 garlic cloves, peeled
1 tsp. salt
1/2 tsp. black pepper
1 tsp. hot chili paste
2 cups steamed brown rice, kept warm
- Dust the filets with salt and pepper to taste and grill or broil until seared (or cooked to your preference). Set aside and keep warm.
- Place the remaining ingredients, except the rice, in the 40 oz. Processing Bowl and pulse to chop evenly.
- Remove and sauté in a medium sauté pan for 3-4 minutes over medium high heat until the vegetables are tender-crisp. Discard the bay leaf.
- To serve, spoon the rice onto individual plates, cover with the filets and top generously with the sauce.