Alaskan Cod Eschabeche
Ingredients
- 4 (8 Ounce) Orca Bay Alaskan Cod (True Cod) Fillets
- 3/4 cup of the following 1/4 inch slices: yellow onion, red bell pepper, carrot
- 1 cup cauliflower, 1/4 inch slices
- 1/2 cup each pitted Sicilian green olives and Gaeta olives
- 4 cloves garlic-thinly sliced
- 5 pepperoncini- 1/4 inch slices
- 1 tbsp. capers-coarsely chopped
- 1/4 cup Italian parsley- roughly chopped
- 2 tbsp. oregano-roughly chopped
- 1 tsp red pepper flakes
- 3/4 cup olive oil
- 1/2 cup white wine vinegar
15 minutes / Print Recipe
Instructions
- Season the fish with salt & pepper and lightly dust with flour, heat a sauté pan.
- Add 2 tbsp. olive oil.
- Place the fish in the pan.
- Lightly brown the fish on side, 3-4 minutes.
- Reduce heat to medium low and turn the fish over.
- Cook for another 3-4 minutes.
- Fish should be firm to the touch, white and not opaque.
- Remove fish from pan and let rest.
- Boil a pot of water and blanch the carrots and cauliflower, 1-2 minutes.
- Shock in cold water to stop the cooking process, place in a medium size bowl.
- Heat a large sauté pan on medium high.
- Add onions, peppers, garlic and cook for 1 minute.
- Add olives, capers, olive oil and vinegar.
- Pour mixture over the carrots and cauliflower, set aside, let cool.
- Add the red pepper flakes and herbs to the vegetables.
- Pour over the cooked fish fillets and let marinate.
