Pámpano en Escabeche

Step by stepInstructions

1. Season the fish with salt and pepper and dust it lightly with flour.
2. Heat half the oil in a large skillet and sear the fish for 2 minutes per side, until golden but not cooked through; set aside.
3. In the same pan, heat the remaining oil and cook the onions gently until soft, about 8 minutes.
4. Add the garlic, roasted chiles, oregano, cumin, bay leaves, cloves and cinnamon, and cook for 2 minutes.
5. Pour in the vinegar and sour orange juice, bring to a simmer, and cook for 10 minutes to marry the flavors.
6. Return the fish to the pan and simmer for 10 to 12 minutes, spooning the escabeche over it, until the fish is cooked through.
7. Rest for at least 30 minutes, or refrigerate overnight, and serve warm or at room temperature with tortillas.