Old San Juan is their menu item called "La Garita," which is tilapia in escabeche sauce over rice. I was inspired to look up the escabeche recipe a while back, and Monday night I finally decided to give it a whirl.
I had half a cup of the chimichurri left over from the shrimp 'n grits, so I cheated by adding that to the diced peppers and olives along with the half-cup of tomato juice that the recipe calls for. I thawed the fish and put it all in a big Ziploc bag Sunday afternoon and left it in the fridge until I got home on Monday, then emptied the contents onto a shallow baking pan lined with foil and put it all in the oven on 400 degrees for about 15 minutes. While it was baking, I made the rice. Easy!