jamaican

Escovitch Fish with Pickled Vegetables

This simmered dish pairs white fish fillet with rice vinegar, carrot, thinly sliced and yellow onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

72 g Carbohydrates

18 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

180g white fish fillet (snapper, tilapia, or cod) 180 kcal
14g vegetable oil 124 kcal
30g rice vinegar 5 kcal
30g water 0 kcal
60g carrot, thinly sliced 25 kcal
60g yellow onion, thinly sliced 24 kcal
60g green bell pepper, thinly sliced 12 kcal
6g habanero pepper, thinly sliced 2 kcal
200g cooked white rice 260 kcal
1g ground allspice 3 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

white fish fillet (snapperground allspicesaltblack pepper
Pat the fish dry and season with salt, black pepper, and allspice.
white fish fillet (snappervegetable oil
Heat oil in a skillet over medium-high heat. Fry the fish 3-4 minutes per side until cooked through; transfer to a plate.
carrotyellow oniongreen bell pepper
In the same skillet, add carrot, onion, and bell pepper. Cook 2 minutes to slightly soften.
rice vinegarwaterhabanero pepper
Add vinegar, water, and sliced habanero; bring to a quick simmer for 1 minute, then remove from heat.
white fish fillet (snapper
Pour the hot pickling mixture over the fish and let sit 5 minutes to soak in flavor.
Serve with cooked rice.