Corvina Escabeche

Ingredients

• Corvina fish or sea bass: 20 oz (5 oz each)
• Sweet Potato: 12 oz
• Cinnamon: 1
• Orange juice: 1 oz
• Red wine vinegar: 1 oz
• Extra virgin olive oil: 2 oz
• Onion: 2 oz
• Garlic: 0.2 oz
• Bell pepper: 4 oz
• Yellow Chili: 2 oz
• Honey: 1.4 oz
• Salt and pepper

Preparation

Cut the corvine fillet in 4 equal pieces, the onion, bell pepper, yellow chili, the garlic, the sweet potato in round shape. Glaze the sweet potato in a pot (medium heat) with 0.7 oz honey, orange juice and the cinnamon until it’s soft.

In a hot pan with olive oil, fry the fillet of fish, when half cooked, reserve on a side, then pour the vegetables and sautéed for 4 minutes, deglazed with vinegar, add the 0.7 oz of honey and let it simmer for 5 minutes, cut the fire and put the fish fillet again in the pan for 10 minutes with a lid on.

Verify the taste and rectify with salt. In a plate put the glazed sweet potato, then the fish on top, finish with the vegetables and the sweet and sour sauce from the pan.