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Pan-Seared Fish with Tri-Colored Pepper Escabeche
Recipes
Pan-Seared Fish with Tri-Colored Pepper Escabeche
6 servings
30 minutes total

Ingredients

  • 6 cloves garlic
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 medium green bell pepper
  • 1 small red onion
  • 1 carrot
  • ¼ cup Italian parsley leaves
  • ¼ cup cilantro leaves
  • 4 limes
  • ¾ cup rice wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon crushed red pepper flakes
  • ¼ cup grapeseed oil
  • ¼ cup flour
  • 1 tablespoon chili-lime seasoning
  • 6 (6 oz) fish fillets (such as grouper, cod, or snapper)

Steps

    1. Thinly slice garlic, all bell peppers, and onion. Peel and slice carrot into thin rounds. Remove parsley and cilantro leaves from stems. Juice limes (½ cup).
    2. Combine in medium saucepot: vinegar, lime juice, sugar, salt, pepper, and crushed red pepper flakes until blended. Bring to boil on high and cook 1 minute. Add garlic, bell peppers, onions, and carrots, and continue cooking 4–5 minutes, stirring occasionally, until vegetables are tender. Remove pot from heat and set aside to cool to room temperature. Stir in parsley and cilantro leaves; reserve.
    3. Heat oil in large saute pan on medium 3–4 minutes. Combine in medium bowl: flour and chili-lime seasoning until blended. Dredge fish in flour mixture, coating well (shake off excess). Add coated fish to pan (in batches if needed) and fry 3–4 minutes on each side until 145°F (and opaque and separates easily). Serve immediately topped with reserved vegetables and pan sauce.

Amount per ⅙ recipe serving: Calories 310, Total Fat 12g, Sat Fat 1.5g, Trans Fat 0g, Chol 60mg, Sodium 880mg, Total Carb 16g, Fiber 1g, Sugars 8g, Protein 35g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%