Whiting escabeche

One of my favorite things to order when we dine at 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!