Sunny's Fish Escovitch

Name: Sunny's Fish Escovitch
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters apple cider vinegar; 4 servings Freshly ground black pepper; 1 large carrot, peeled and julienned; 1 cucumber, peeled, seeded and julienned; 118 milliliters dry white wine; 0 teaspoons ground allspice; 4 servings Kosher salt; 1 lime, halved; 5 to 6 whole black peppercorns; 907 grams striped bass fillets, skin-on; 1 teaspoon sugar; 118 milliliters vegetable oil; 1 Vidalia onion, peeled, halved and thinly sliced

Sunny's Fish Escovitch might be just the main course you are searching for. One serving contains 537 calories, 42g of protein, and 33g of fat. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of vidalian onion, pepper, cucumber, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Put the vinegar, wine, peppercorns, sugar, allspice, and a pinch of salt in a sauce pot over medium heat. Bring to a simmer, stirring until the sugar dissolves.

Ingredients you will need

Peppercorns

Allspice

Vinegar

Sauce

Sugar

Salt

Wine

Equipment you will use

Pot

Add the carrot and onion and cook until crisp but tender, about 8 minutes.

Ingredients you will need

Carrot

Onion

Remove from the heat, add the cucumber and put into a small bowl. Discard the peppercorns. Set aside until ready to use or refrigerate for 1 hour, if desired.

Ingredients you will need

Peppercorns

Cucumber

Equipment you will use

Bowl

Heat the vegetable oil in a large skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Rinse the fish fillets and pat dry. Coat them in lime juice, season with salt and pepper and flour both sides. Carefully, add the fish, skin side down, to the skillet and fry until the bottom is golden and releases easily from the pan, about 3 minutes. Flip the fillets and sear until cooked through, about 2 to 3 minutes.

Ingredients you will need

Salt And Pepper

Fish

Lime Juice

All Purpose Flour

Equipment you will use

Frying Pan

Transfer the fish to a nonreactive serving platter.

Ingredients you will need

Fish

Serve warm or cold, pouring the pickled garnish over fish just before serving. If serving cold, refrigerate separately.

Ingredients you will need

Fish

Equipment

Pot

Bowl

Frying Pan

Ingredients

Servings:

118milliliters

apple cider vinegar 4servings

Freshly ground black pepper 1large

carrot, peeled and julienned 1

cucumber, peeled, seeded and julienned 118milliliters

dry white wine 0teaspoons

ground allspice 4servings

Kosher salt 1

lime, halved 5

to 6 whole black peppercorns 907grams

striped bass fillets, skin-on 1teaspoon

sugar 118milliliters

vegetable oil 1

Vidalia onion, peeled, halved and thinly sliced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. It has 5 out of 5 stars and a bottle costs about 99 dollars.