Poached Tilapia en Escabeche #SundaySupper

Chile peppers are an important staple in my Cocina.  Whether it be fresh chiles like poblanos, serranos, yellow peppers, banana peppers, or jalapeños.  Or dried chilies like anchos, arbol, guajillos, chipotles...  I'm crazy about them all!  That's why I'm so excited about this week's #SundaySupper, because we're Spicin' It Up with all kinds of fiery chile peppers.

Right now my chile pepper of choice is the jalapeño. Which for me is a little weird, because for the longest time jalapeños were way to spicy for my delicate taste buds.  Once upon a time, a long, long time ago, the only time I could bare to eat jalapeños was during pregnancy.  I craved them through each of my pregnancies.  As soon as I hinted to Hubby that I was craving a plate of nachos covered in jalapeños, he knew I was expecting.  I would devour whole jalapeños like they were going out of style.  But as soon as I delivered the babies, my cravings and my ability to eat jalapeños completely disappeared.

But sometime in the last 5 or 6 years, jalapeños and I have become BFF's (best friends forever). No longer do I get that feeling that my tongue is going to spontaneously burst into flames after eating a jalapeño.  No, now I enjoy them and love cooking with them.

A couple of weeks ago I shared how to make your own Jalapeños en Escabeche (pickled jalapeños).  Now this week, I'm going to show you a quick and delicious dish you can make with those pickled peppers...Tilapia en Escabeche!  Tender tilapia fillets are poached in a tangy broth along with sauteed carrots, caramelized onions, pickled jalapeños, and some of the vinegar they're packed in.  The results are spicy and delicious.  If you love adding pickled jalapeños to your meals, then this dish is for you.  

Tilapia en Escabeche
(Recipe slightly adapted from Mexican Everyday by Rick Bayless)

  • 4 medium carrots, peeled and thinly sliced diagonally
  • 1 medium onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 to 4 jalapeño peppers in escabeche (canned or homemade)
  • 1/4 cup jalapeño vinegar, from the pickled jalapeños
  • 1 cup chicken broth
  • 6 tilapia fillets
  • Dried oregano

Heat the olive oil in a large skillet over medium-high heat.  Add the carrots and onions; saute for 5 to 7 minutes, stirring occasionally, until the onions have started to caramelize.  (Do not get distracted by the phone or your new tablet. Once onions start to caramelize, they burn quickly. Or so I've heard.) 

Stir in the garlic and jalapeño peppers; saute for about a minute.  Pour in the jalapeño vinegar and the chicken broth. Season lightly with salt, pepper, and a pinch of dried oregano. When the broth starts to boil, add the tilapia fillets. Cover skillet and reduce heat to low.  Let simmer for about 15 minutes.  (Resist the urge to stir. Stirring will cause the tilapia fillets to break up.)

Serve Tilapia en Escabeche over Sopa de Arroz Blanco (white rice) or Mexican Rice. Enjoy!

Ready to turn up the heat in your cocina??? Be sure to check out this spicy line-up from my #SundaySupper friends. 

Snappy Starters & Snacks:
Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Spicy Tempeh Chips from The Urban Mrs
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Baked Banana Pepper Poppers from Daily Dish Recipes
Spicy Black Bean and Corn Stew from Mama's Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
Bajia with Tomato and Chili Chutney from My cute bride
Shredded Buffalo Chicken Salad from Casa de Crews
Sriracha and Parmesan Fries from Mess Makes Food
Smoky Salmon Chowder from Cindy's Recipes and Writings
Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni's Food

Fiery Main Dishes:
  Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner's Tales
Chorizo and Scallop Skewers from Jane's Adventures in Dinner
Buffalo Chicken Pizza from Cookin' Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D's Books and Cooks
Firecracker Chicken from Juanita's Cocina
Spiced Turkey Burger Patties from Cook the Story
Aubergine and Chickpea Curry from Small Wallet, Big Appetite
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za’atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken Thighs from Family Foodie

Searing Sauces & Seasonings:
Homemade Buffalo Sauce from Growing Up Gabel
Whole grain Mustard recipe - Moutarde à l'ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM

Zesty Sweets & Sips:
Cinnamon Streusel Scones from Killer Bunnies, Inc
Fiery Pomelo from My Other City By The Bay
Monkey Bread from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com

A big thank you to Kimchi Mom for hosting this week's #SundaySupper Spicin' It Up party. Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.


  1. I am not a fan of fish. But I used anchovies in a pasta salsa last night. It may convert me.

  2. You have so many different type of chiles there? I am so jealous now, we just get green chiles, those mini bird eye chili and kashmiri chile. I d be happily growing all your variations. =)
    Your tilapia looks perfectly cooked, I wouldn't mind to come by for a bite. =P

  3. Oh my garsh, YES! I am making this THIS WEEK. We would devour it...yummmm.

  4. Oh, I LOVE pickled jalapenos...and pairing them with tilapia sounds incredible!!!

  5. One day I'll have to try this... I never associate pickled fish and yummy!

  6. mmmm...I love pickled peppers! This looks like a great comfort food dish! Thank you for sharing!

  7. I have had to resort to growing the amazing varieties of chilies that we are lacking this side of the world.

  8. I can't even begin to tell you how much I love and miss tilapia. You can't get it here in the UK. I can't wait to go visit the US and get my fill.

  9. Perfect use for those pickled jalapeño peppers. I can see this with other seafood too. Yum!

  10. Hola Steve! I think you'll like tilapia. It has a very mild fish flavor. My hubby doesn't like when seafood has a strong flavor, so tilapia is the only fish he'll eat.

  11. It isn't the taste. Almost all fish tastes like tofu to me. It is the texture. That may be why the only fish I like is shark and sturgeon,

  12. oooh yum! I love adding pickled jalapenos to recipes (and sandwiches too)!


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