2 large carrots, spiralized into ribbons or shaved with veggie peeler
1 medium yellow bell pepper, julienned/sliced very thin
1 large green bell pepper, julienned/sliced very thin
1 small, sweet yellow onion, halved and sliced very thin
1 scotch bonnet/habanero chile, seeded and minced
6 (6-oz) mild white, firm, skinless fish filets, such as snapper, rockfish, cod, or grouper
2 limes
2 tsp. roasted, granulated garlic
1 tsp. dried thyme
1 tsp. ground white pepper
1 tsp.ground allspice
3T olive oil
fresh thyme leaves or parsley leaves for garnish if desired
Instructions
In small sauce pot, combine vinegar, sugar, 1T
salt, pickling spices. Bring to boil then
reduce to simmer, stirring to ensure sugar is
dissolved. Remove from heat.
In medium sized glass mixing bowl, combine
carrots, bell peppers, onion and chile. Pour
vinegar/pickling liquid over vegetables and
toss well to fully coat/submerge veggies. Set
aside and allow to sit for 30 minutes or
longer.
Squeeze juice of limes over fish filets and allow
to sit for several minutes. Pat filets dry.
Sprinkle fish evenly with 2 tsp. salt, white
pepper, thyme, granulated garlic and allspice.
In large non-stick saute pan or grill pan, heat
oil over medium-high heat. When oil is hot, add
fish filets, being careful not to crowd pan, and
cooking in batches if needed.
Cook fish filets 2- 3 minutes per side,
depending on thickness of fish. When fish is
translucent and slightly golden on edges,
remove fish and transfer to serving platter.
Top with pickled veggies and pickling liquid to
serve. Garnish with fresh thyme leaves or
parsley if desired.
Originally Submitted
5/4/2015
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You can add this Fish Jamaican Escovitch w/ Pickled Veggies recipe to your own private DesktopCookbook.