Pescado con Vino - White Wine-Marinated Fish
White wine, olive oil, fresh oregano, scallions, and MSC-certified sustainable sole combine with tangy wine-pickled onions for this simple to prepare fish dish that's perfect in tacos or as a stand-alone entree.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 680 g sole fillets - MSC Certified ((or similar MSC certified variety - see notes))
- 1 tbsp olive oil (for frying)
- 18 corn tortillas (for serving (optional))
- 1/2 cup dry white wine ((I used Nobilo Sauvignon Blanc))
- 1/2 cup olive oil
- 1.5 tbsp lime juice
- 2 tbsp fresh oregano (chopped)
- 2 serrano peppers (seeded and minced)
- 6 large scallions (white/light green portions only, thinly sliced)
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/2 large red onion (thinly sliced)
- 1/2 cup white wine vinegar
- 1/4 cup dry white wine ((see above))
- 1 tsp fresh oregano (chopped)
- 1/2 tsp sugar
- 1/8 tsp salt
Instructions
- 1
Combine the thinly sliced onions with the remaining ingredients in a large container. Shake to combine and set aside for at least one hour and up to overnight. The colour and flavour improves with time, so don't be afraid to make these well before you need them.
- 2
Combine all the marinade ingredients in a bowl. Lay fillets out in a large dish or plastic bag and pour the marinade over them. Cover and let stand for 1 hour.
- 3
Remove the fish fillets from the marinade, brushing off clinging scallions and oregano. Keep the marinade too cook in the next section.
- 4
Preheat a large skillet with 1 tbsp of olive oil over medium heat. Add the fillets a few at a time without crowding the pan. Cook until slightly browned and nearly cooked through (see note if using a thicker fish fillet), then flip and cook for about 2 more minutes. Repeat with remaining fillets.
- 5
Once the fish is done, remove it from the pan and add the reserved marinade/salsa. Bring it to a low simmer, then cook for an additional minute. Remove from heat and set aside to serve over the fish.
- 6
Heat the corn tortillas in a skillet. Serve pieces of fish in tacos with onions and the finished wine salsa. Alternatively, put all of the fish in a serving tray and scatter with onions and salsa then serve family-style along with tortillas, rice, or another side of your choice.