Dominican Fish Fillet in Tomato and Sweet Pepper Escabeche with Oregano Yuca

Name: Dominican Fish Fillet in Tomato and Sweet Pepper Escabeche with Oregano Yuca
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Dominicana
Ingredients: 24 oz firm white fish fillets; 1.5 lb peeled yuca in chunks; 1 1/2 cups red onion, sliced; 1 1/2 cups ripe tomato, sliced into strips; 3/4 cup Dominican sweet peppers, sliced; 1 tbsp garlic, minced; 2 tbsp lime juice; 1/4 cup white vinegar; 1/2 cup water; 3 tbsp olive oil; 2 tsp dried Dominican oregano; 1 1/4 tsp salt; 1 tsp ground black pepper; 2 leaves bay leaves; 1 tsp sugar; 1/4 cup fresh cilantro, chopped

An original Dominican-inspired recipe featuring seared fish fillets finished in a warm escabeche of tomato, red onion, vinegar, and sweet peppers, served with tender yuca sautéed with garlic and Dominican oregano. It balances gentle acidity, island seasoning, and a reimagined classic side.

20 minPrep

35 minCook

55 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

680 g firm white fish fillets (como mero, dorado, tilapia or pargo; skinless)
700 g peeled yuca in chunks (fibra central retirada si es gruesa)
180 g red onion, sliced (for the escabeche)
220 g ripe tomato, sliced into strips (without semillas en exceso)
90 g Dominican sweet peppers, sliced (mezcla of colores if possible)
18 g garlic, minced (divided)
30 ml lime juice (freshly squeezed)
60 ml white vinegar (for the escabeche)
120 ml water (for suavizar the escabeche)
45 ml olive oil (divided)
4 g dried Dominican oregano (divided)
8 g salt (or to taste, divided)
2 g ground black pepper (divided)
2 unit bay leaves (for the escabeche)
4 g sugar (for balancear the acidez)
16 g fresh cilantro, chopped (for terminar)

Nutrition facts

per serving

365 kcal

Calories

33 g

Protein

23 g

Carbs

16 g

Fat

4 g

Fiber

19 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Fish

Instructions

1
1. Place the yuca in a pot with enough water to cover it and add 1/2 teaspoon salt. Bring to a boil, reduce to medium heat, and cook for 20 to 25 minutes until tender but not falling apart. Drain, remove any visible fibrous core, and keep warm.
2
2. While the yuca cooks, pat the fish fillets dry with paper towels. Season them with the lime juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon oregano, and half of the minced garlic. Let stand for 10 minutes.
3
3. Heat 2 tablespoons olive oil in a wide skillet over medium-high heat. Sear the fish fillets for 2 to 3 minutes per side, depending on thickness, until just cooked through. If checking with a thermometer, the center should reach 145°F / 63°C. Remove and set aside on a plate.
4
4. In the same skillet, add the remaining 1 tablespoon olive oil. Add the red onion, sweet peppers, remaining garlic, and bay leaves. Cook for 3 minutes over medium heat, stirring, until the onion starts to soften.
5
5. Add the tomato, white vinegar, water, sugar, remaining 1 teaspoon oregano, remaining 1/4 teaspoon salt, and remaining 1/2 teaspoon black pepper. Cook for 5 to 7 minutes over medium heat until a juicy escabeche forms, lightly tangy, with the onion tender yet still textured.
6
6. Return the fish fillets to the skillet and spoon the escabeche over them. Cook 2 minutes more over low heat so they absorb flavor without drying out.
7
7. In another skillet or the empty pot, heat any reserved yuca moisture together with 1 to 2 tablespoons of the escabeche. Add the cooked yuca and sauté gently for 2 to 3 minutes so it becomes coated. Adjust salt if needed.
8
8. Serve a bed of oregano yuca on each plate, place a fish fillet on top or alongside, and generously spoon over the tomato, onion, and sweet pepper escabeche. Finish with chopped fresh cilantro.
9
9. If you want to keep it warm before serving, cover the fish and place it in the oven at 200°F / 95°C for no more than 10 minutes to avoid overcooking.

Chef tips

Use a firm-fleshed fish so it does not break when returned to the skillet. The escabeche should be glossy and juicy, not dry; if it reduces too much, add 1 to 2 tablespoons of water.

Substitutions

You can substitute the yuca with sweet potato or tostones, although the recipe was originally designed with yuca. White vinegar can be replaced with apple cider vinegar for a rounder flavor. Cilantro may be replaced with parsley.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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