Fish and Oyster Escabeche - Atkins Diet Recipes

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Category : Fish And Sea Food

Recipe : Fish and Oyster Escabeche

Serve this fresh-tasting seafood dish either hot or cold. For a simple dinner, just add
some crusty bread and a glass of dry white wine.

Makes 4 servings

2 bay leaves
1/2 teaspoon whole black peppercorns
1/2 teaspoon dried oregano leaves
4 whole cloves
1/4 teaspoon cumin seeds
1/4 teaspoon whole allspice
1/4 cup cider vinegar
1/4 cup clam juice
10 ounces red snapper, halibut or bass fillets, cut into 8 equal pieces
2 teaspoons all-purpose flour
2 teaspoons olive oil
1 1/2 cups thinly sliced onions
1 cup thinly sliced carrots
4 medium fresh hot chile peppers, roasted, peeled, seeded and sliced (see Roasting
Fresh Chile Peppers)
4 large garlic cloves, crushed
24 medium oysters in the shell, scrubbed
2 tablespoons minced fresh cilantro
1 tablespoon drained capers

In spice mill or mini-jar of blender, combine bay leaves, peppercorns, cinnamon
stick, oregano, cloves, cumin and allspice; process to a coarse powder.
Transfer spice mixture to small saucepan; add vinegar, juice and 1/4 cup water.
Bring liquid to a boil; reduce heat to low. Simmer, covered, 10 minutes. Remove
from heat; let stand at least 2 hours. Strain; discard solids.
On paper plate or sheet of wax paper, coat one side of each piece of fish with
flour.
In medium nonstick skillet, heat oil; add fish, flour-side down. Cook over medium-
high heat, 1 minute, until golden brown. Turn fish over; cook 1 minute longer, until
fish flakes easily when tested with fork. Transfer fish to serving platter, flour-
side up; keep warm.
In same skillet, cook onions and carrots over medium heat, stirring frequently, 5
minutes, until onions are softened. Add chile peppers and garlic; cook, stirring
frequently, 2 minutes longer.
Add strained spice liquid to vegetable mixture; bring liquid to a boil. Reduce heat
to low; simmer 3 minutes, until carrots are tender-crisp.
Add oysters to vegetable mixture; cook, covered, 1-2 minutes, until oysters open.*
With slotted spoon, arrange oysters and vegetables on platter with fish; do not
remove skillet from heat.
Bring liquid in skillet to a boil; cook until liquid is reduced in volume to about 1/2
cup. Pour liquid over fish and vegetables; sprinkle with cilantro and capers.
Serve hot or refrigerate, covered, 1 hour.

EACH SERVING PROVIDES: 1/4 Fat, 1 1/4 Vegetables, 1 Protein, 5 Optional Calories

PER SERVING: 127 Calories, 3 g Total Fat, 0 g Saturated Fat, 29 mg Cholesterol, 111
mg Sodium, 16 g Total Carbohydrate, 2 g Dietary Fiber, 12 g Protein, 2 mg Calcium

*Discard any oysters that do not open.

VARIATION:

Fish and Mussel Escabeche: Substitute 16 large mussels in the shell, scrubbed and
bearded, for the oysters.

PER SERVING: 132 Calories, 2 g Total Fat, 0 g Saturated Fat, 21 mg Cholesterol, 160
mg Sodium, 16 g Total Carbohydrate, 2 g Dietary Fiber, 13 g Protein, 54 mg Calcium