How do you make green bannanas and cod fish escabeche?And also with gizzerts?

Question

I had these dishes at work from my latino friends and i love these recipes I would like to make them at home and need a recipe.

Answer 1

Escabeche de Guineos Verdes

courtesy Nancy Ortiz (NY)

Ingredients:

2-3 green bananas

2 lb chicken gizzards

2 large spanish onions

1 head of garlic

1/2 pound black olives

1/2 cup virgin olive oil

salt (to taste)

pepper (to taste)

Procedure:

Boil the bananas in salt water until cooked, about 20 minutes. Boil the chicken gizzards in salt water, add 1 envelope of regular sazon, onion powder, and garlic powder (1 spoon of each), until chicken is very tender, about 2 hours.

Drain the chicken gizzards and cut into small pieces. Cut onions into thin slices.

Take garlic and puree in food chopper or blender add olive oil, salt and pepper to taste (you may add 1 envelope of plain sazon).

Cut bananas into 1/2 inch pieces (straight circles). Add bananas, chicken gizzards, garlic,olives, onions and olive oil, mix well.

Place in the oven for 20-30 minutes at 325F. Remove and serve warm, this dish can be served with rice, meat, pasteles or alone.

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COD ESCABECHE with GREEN BANANAS:

Ingredients

1 lb fresh cod fish fillets

1 large green banana, cooked, peeled and cubed

1/3 cup fresh lime juice  

2 tbsp freshly chopped cilantro

1/2 tsp salt, to taste

1/4 tsp blk pepper, to taste

10-12 stuffed green olives (stuffed with pimiento)

1/4 cup onion; finely chopped

1 med tomato, seeded & chopped  

1/3 cup fresh lemon juice  

1/4 cup good quality extra vurgin olive oil

1 tsp freshly minced oregano

2-3 Jalepenos chilies, minced (to taste)

1 large clove garlic; finely chopped  

1 avocado, peeled & chopped

METHOD

The cod fish should be cut into 1/2" pieces.

Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. Mix remaining ingredients except green banana, tomato and avocado in a glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally. Just before serving, gently stir in green banana, tomato and avocado; drain. Serve fish mixture on bread or tortilla chips, if desired.