BEAUTY IN THE FRIDGE

Caribbean-Style Fish with Peppers

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caribbean fish with peppers

Mike Garten

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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Yields: 4 servings

Total Time: 0 hours 40 mins

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

  1. Heat 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. Meanwhile, 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. Transfer 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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