An easy and healthier version of escovitch fish that is great for dinner.
Mix together the spice mix ingredients. Reserve 1/2 teaspoon for the vegetables.
Rinse fish and pat dry.
Note: I rinse the fish in lemon water using cold tap water and juice from 1 lemon. You can let the fish sit in the water for 10 to 15 minutes.
Season the fillets all over using the spice mix.
Heat 3 tablespoons of extra virgin olive oil in a non-stick frying pan.
Note: I use medium-high heat. Adjust heat as needed.
Cook the fish in 2 batches. Add the fish, skin side down, to the hot oil. Cook 5 to 6 minutes until the skin is crsipy and light brown in color. Flip the fish carefully using a spatula and kitchen tong to prevent it from breaking. Cook for another 4 to 5 minutes.
Note: The cook time will vary depending on the thickness of the fish - usually a total of 10 to 12 minutes for larger fillets.
In a large sauté pan, heat 2 tablespoons olive oil over medium heat.
Add the pimento seeds and roast for about 60 seconds until fragrant (and you hear sizzling sounds).
Add the onions, bell peppers, carrots, garlic, whole hot peppers and thyme. Mix. Season with 1/2 of the reserved spice mix. Cook 2 to 3 minutes.
Add in the red wine vinegar and tomatoes. Add the remaining spice mix. Stir and cook about 4 to 5 minutes until tomatoes look wilted and veggies are soft but still has a crunch. Turn off the stove.
To serve, plate each piece of fish on top of some veggies, then add more veggies on top of the fish. Enjoy!
You can use whole red snapper. This will take longer to cook depending on the size.
If you prefer the veggies more tart, you can add up to a total of 1/2 cup red wine vinegar.
Video Tutorial available - link in summary.