Caribbean-Style Fish with Peppers

Name: Caribbean-Style Fish with Peppers
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 side cod or other white fish fillet (about 1½ to 1¾ lbs); 1 tsp. salt-free jerk seasoning; Kosher salt; 2 tbsp. olive oil; 1 clove garlic, pressed; 3 peppers (green, yellow and red), seeded and thinly sliced; 1 medium red onion, thinly sliced; 1 carrot, cut into matchsticks; 1 Scotch bonnet or habanero chile, seeded and thinly sliced; 1/2 tsp. allspice; 1/4 c. cider vinegar; 1 lime, halved; Cilantro, for serving

This bright n' tangy dish livens up dinner

By Gabriella VigoreauxPublished: May 4, 2021

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Mike Garten

Yields:

4 serving(s)

Total Time:

40 mins

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In Jamaica, escovitch describes the process of cooking fish by frying and then marinating in a tangy, vinegary sauce. Drawing inspiration from those flavors, we cooked onions and peppers in vinegar to serve with baked cod.

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Ingredients

1
side cod or other white fish fillet (about 1½ to 1¾ lbs)
1 tsp.
salt-free jerk seasoning
Kosher salt
2 Tbsp.
olive oil
1
clove garlic, pressed
3
peppers (green, yellow and red), seeded and thinly sliced
1
medium red onion, thinly sliced
1
carrot, cut into matchsticks
1
Scotch bonnet or habanero chile, seeded and thinly sliced
1/2 tsp.
allspice
1/4 cup
cider vinegar
1
lime, halved
Cilantro, for serving

Directions

1. Step 1Heat oven to 400°F. Place cod on a rimmed baking sheet lined with nonstick foil, sprinkle with jerk seasoning and ½ teaspoon salt and roast until opaque throughout, 12 to 15 minutes.
2. Step 2Meanwhile, heat oil and garlic in a large skillet on medium until beginning to sizzle, about 2 minutes. Add peppers, onion, carrot, chile, allspice and ¼ teaspoon salt and cook, stirring occasionally, until just tender, 5 to 6 minutes. Add vinegar and cook until it has evaporated and vegetables are tender, 4 to 5 minutes more.
3. Step 3Transfer fish and peppers to platter and squeeze lime over top, then sprinkle with cilantro.

NUTRITIONAL INFORMATION (per serving): About 260 calories, 8 g fat (1 g saturated), 33 g protein, 485 mg sodium, 12 g carbohydrates, 3 g fiber

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