2-3 garlic cloves, minced fine
Juice of 2 limes
Extra virgin olive oil, 3-4 times the juice
3-4 tbl capers
1/2 tsp salt
Fresh ground black pepper
Pinch of Red pepper flakes
Big handful chopped parsley and/or cilantro
Salt and pepper
A few hours ahead, mix all ingredients for escabeche.
Salt and pepper the fish filets
Heat a large, preferably nonstick pan over medium high heat. Add 3-4 tbl olive oil and saute the fish filets. Brown them on one side until almost cooked through. Turn on the other side and cook for a minute more. Pour the escabeche over and place in a 180 oven for 5 minutes.
Extra virgin olive oil
1/4 cup ham, chopped
1/2 onion, chopped
1-2 garlic cloves, minced fine
1 Tsp smoked paprika
1/4 tsp cumin powder
1 bay leaf
1/4 cup salsa or Rotel
1 3/4 cups chicken stock
1 cup rice
In a sauce pan saute ham, onion, garlic in olive oil. Add paprika and cumin and rice, sauteing. You can make ahead up to this point. Add salsa, stock, bay leaf, salt and pepper, and bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes.
Zucchini and peppers
1 onion, sliced into half moons
3 cloves garlic, finely minced
1 red pepper, sliced into sticks
1 orange or yellow pepper, sliced into sticks
1 large zucchinni, sliced into sticks approximately the same size as the peppers.
1 tomato, sliced
1 tbl red wine vinegar
Handful of kalamata olives, pitted and chopped
Saute onion, with a little salt til translucent. Add zucchini and saute, adding salt and pepper. When you have a little color on the zucchini, add peppers and saute until almost done. Add tomatoes and fresh thyme. Correct seasonings, add vinegar, cooking another minute. Stir in olives.