Dinner

Pan-Seared Fish with Tomato-Onion Escabeche & Steamed Rice

Name: Pan-Seared Fish with Tomato-Onion Escabeche & Steamed Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 skin-on fish fillets or whole fish (sea bass, snapper, or mackerel), 6 oz each; 1 cup jasmine rice; 2 cups water; 1/2 teaspoon salt; For escabeche: 2 medium onions, sliced into 1/4-inch rings; 3 large ripe tomatoes, quartered (or 1 can, 14 oz, whole tomatoes); 3 tablespoons white vinegar; 2 tablespoons vegetable oil, divided; 4 cloves garlic, minced; 1 teaspoon sugar; 1/2 teaspoon salt; 1 bay leaf; 1 pinch black pepper

Whole or filleted fish is quickly seared until the skin crackles, then topped with a warm, tangy escabeche of stewed tomatoes, onions, and vinegar that's both comforting and bright.

481calper serving 7gprotein 78gcarbs 14gfat 10min prep 20min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this