Encebollado De Pescado Recipe

Prepare fish

Pat tilapia fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Make coating mix

In a shallow bowl combine the all-purpose flour, cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper, garlic powder, and smoked paprika. Stir to evenly distribute.

Coat fillets

Dredge each seasoned fillet in the flour-cornstarch mixture, pressing to adhere and shaking off excess. Place coated fillets on a wire rack while you heat the oil.

Fry fillets

Pour vegetable oil into a large skillet to come about 1/4 inch up the side and heat over medium-high until shimmering and 350°F if using a thermometer. Add fillets (do not overcrowd — fry in two batches if needed). Fry 3–4 minutes per side until golden brown and cooked through (internal temp ~145°F) and crisp. Transfer to a plate lined with paper towels; keep warm in a low oven (200°F) while you prepare the topping and rice.

Slice vegetables

Thinly slice the red onions (half-moons) and roughly dice the tomatoes. Mince the garlic cloves.

Sauté

Heat 2 tbs olive oil in a sauté pan over medium heat. Add the sliced red onions and a pinch of salt; cook, stirring occasionally, until they begin to soften, about 5–6 minutes.

Add garlic and tomatoes

Add the minced garlic and cook 30 seconds until fragrant. Add the diced tomatoes, white wine vinegar, and sugar. Increase heat to medium-high and cook 3–4 minutes until the tomatoes have softened but still hold some shape. Season with 1 tsp sea salt and 1/2 tsp black pepper. Taste and adjust seasoning.

Finish topping

If using, stir in chopped cilantro off the heat. Spoon the warm onion-tomato mixture generously over each fried tilapia fillet just before serving.

Rinse rice

Rinse the rice under cold water in a fine-mesh sieve until the water runs clear to remove excess starch; drain well.

Cook rice

In a medium saucepan combine rinsed rice, 2.75 cups water, 1 tbs butter (or oil), and 1/2 tsp kosher salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Make dressing

In a small bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.

Assemble salad

Slice the cucumber thinly and halve the cherry tomatoes. In a large bowl combine mixed greens, cucumber, and cherry tomatoes. Toss with the lemon dressing just before serving to keep greens crisp.

Divide rice among 4 plates (about 3/4 cup cooked rice per person). Place a fried tilapia fillet on each plate beside the rice. Spoon a generous portion of the warm encebollado topping over the fillet. Add a portion of the dressed salad to each plate. Serve immediately with lime wedges for squeezing over the fish.

Leftovers: store fish and topping separately from the salad. Reheat fish gently in a 325°F oven until warmed through to help retain crispness; reheat topping in a skillet.