Flounder en Escabeche is a classic dish that celebrates the beauty of simple, fresh ingredients with bold, tangy flavor. Traditionally prepared with onions, garlic, peppers, and vinegar, escabeche transforms delicate fish into a dish that’s bright, savory, and comforting all at once.

In my Puerto Rican home, this dish has always been a favorite—tender flounder fillets are gently pan-seared, then bathed in a fragrant sauce of onions, peppers, and spices. Even if the fillets break apart while cooking (a sign the fish is perfectly tender!), the result is still absolutely delicious—every bite soaks up the tangy escabeche flavors.

Flounder en Escabeche is perfect with white rice, boiled yuca, or tostones, and it tastes even better the next day after the flavors have had time to mingle. At Picante y Sabor Food, I love sharing recipes like this because they honor tradition, are full of flavor, and remind us that real home cooking doesn’t have to be perfect to be unforgettable.

Servings: 4

Ingredients:

• 2 lbs flounder fillets (cut into portions)

• ½ cup olive oil (you’ll use part for frying, part for the escabeche sauce)

• 1 large onion, thinly sliced into rings

• 4–6 garlic cloves, thinly sliced

• 1 bell pepper (red or green), thinly sliced

• 1–2 bay leaves

• 8–10 whole peppercorns (or ½ tsp cracked black pepper)

• ½ tsp oregano (dried)

• ½ cup white vinegar (or apple cider vinegar)

• ½ cup water

• Salt to taste

Optional: sliced olives, capers, or a touch of sofrito for deeper flavor

Instructions:

Season & Cook Flounder

• Lightly season the fillets with salt (or adobo if you like).

• Heat 2–3 Tbsp olive oil in a skillet over medium heat.

• Carefully pan-sear flounder 2–3 minutes per side, just until cooked through.

• Note: flounder is very delicate and may break apart—but don’t worry, even broken pieces soak up the escabeche and taste amazing!

For sturdier fillets, you can lightly dust them with flour or cornstarch before frying, flip only once, and use a wide spatula. Remove fish and set aside.

Make Escabeche

• Sauce In the same skillet, add remaining olive oil.

• Sauté onion rings, garlic slices, and bell pepper until soft and fragrant.

• Add bay leaves, peppercorns, oregano, vinegar, and water.

• Simmer gently for 5–7 minutes.

• Taste and adjust salt.

• Combine Fish & Sauce

• Place the flounder (whole or broken fillets) back into the pan and spoon sauce over it.

• Simmer gently for 2 minutes to let flavors infuse.

• Remove from heat.

• Serve Enjoy warm or at room temperature with rice, yuca, tostones, or boiled green bananas.

• Flavors deepen if left to rest for a few hours or overnight in the fridge.

Enjoy!