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Fish Jamaican Escovitch w/ Pickled Veggies Recipe

   
 

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     Fish Jamaican Escovitch w/ Pickled Veggies

Category   Entrees - Maindishes
Sub Category   Low-carb
Servings   6
Preptime   45 min.

Ingredients
1 c apple cider vinegar
3T coconut/palm sugar
1T plus 2 tsp. salt, divided
1T pickling spice
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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