El Fogón de Frakie

While Sierra en Escabeche can be enjoyed any time of the year, it holds a sacred place in Puerto Rican tradition during Holy Week, especially on Easter Sunday. For my family, this dish is deeply sentimental. It reminds us of my grandfather, who passed away last year. I can still see him pausing to pray before the meal, just as he always did. Now, preparing and sharing this dish is a way for us to honor his memory and keep his spirit at our table.

 

Ingredients:

 

• 2 to 4 lbs of Sierra (Kingfish) cut into steaks or rounds.
• Adobo
• Lime or Lemon Juice.
• Flour: (Optional).
• Vegetable or canola Oil.
• 2 to 4 yellow or white Onions sliced into thin rings or wedges.
• 4 to 7 cloves of garlic (smashed or thinly sliced).
• 1 cup of Extra Virgin Olive Oil.
• ½ cup to ¾ cup of White Vinegar.
• 2 or 6 Bay leaves.
• Olives.
• Red or green of Bell Peppers: (Optional).
• Pimientos Morrones: Canned roasted red peppers sliced into strips.

 

Methods:

 

• Season and Prep: Pat the fish steaks dry and season them generously with Adobo. If you like a little extra crunch, lightly dredge each piece in flour, shaking off the excess.
• Fry the Fish: In a large skillet, heat your oil over medium-high heat. Fry the fish steaks until they are golden brown and cooked through (about 4–5 minutes per side). Once done, place them in a deep glass or ceramic dish—avoid metal, as the vinegar can react with it!
• Sauté the Aromatics: In a separate pot or clean skillet, add the olive oil. Once warm, add the onions, garlic, bay leaves, and peppercorns. Cook over medium-low heat until the onions are soft and translucent (you don’t want them brown or crispy).
• Simmer the Sauce: Add the vinegar, olives, capers, and pimientos morrones to the onions. Let the mixture simmer gently for about 8–10 minutes to let the flavors marry.
• The Pour: Carefully pour the hot onion and vinegar mixture over the fried fish, making sure every piece is covered.
• The Waiting Game: Let it sit at room temperature until cool, then cover and refrigerate.
  • You can eat it in the moment or let the fish marinate in the fridge for at least 24 hours