FISH FILLET EN ESCOVITCH

FISH FILLET EN ESCOVITCH image

Yield 12

Number Of Ingredients 21

marinade
3 3/4 cups water
2 lg red onions,sliced thin
3 med carrots sliced thin
1 yellow bell pepper sliced
1 red bell pepper sliced
3 lg jalapeno, seeded/slicd
20 whole blk peppercorns
3/4 t ground mace
3 sml bay leaves
1 1/2 sml dried red chiles(such as chile de arbol)
2 3/4 t salt
3T olive oil
Fish
12 6oz mahi-mahi fillets(1/2 in to 1 in thick)
6T fresh lime juice
AP flour
6T olive oil
2T grated fine lime peel
sliced pimiento stuffed olives
lime wedges

Steps:

FOR MARINADE: bring first 11 ingredients to boil in large saucepan. reduce heat to medium-low:simmer uncovered until carrots are crisp-tender, stirring occasinally, about 10 minutes. stir in vinegar and oil. remove marinade from heat;season with salt and pepper. cool to room temperature. FOR FISH: arrange fish on large piece of waxed paper; sprinkle fish with salt and pepper. working in batches, coat fish with flour, shaking off excess. heat 3T oil i heavy large skillet over medium-high heat. working in batches, add fish and saute until golden and just opague in center, adding more oil by tablespoonfuls as needed, about 4 minutes per side. arrange fish in single layer in 15x10x2-inch glass dish. pour marinade over. let marinate at room temperature at least 1 hour and up to 2 hours. when ready to serve spreinkle fish with finley grated lime peel; garnish with olives and lime wedges.

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